Thai Crunch Napa Salad with Peanut Dressing

Ingredients

Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons fresh lime juice, from one lime
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon soy sauce
  • 2 Tablespoons honey
  • 2 1/2 Tablespoons sugar
  • 2 cloves garlic, roughly chopped
  • 1 inch square piece ginger, peeled and roughly chopped (can substitute 1 teaspoon ground ginger)
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 Tablespoons fresh cilantro leaves

Thai Crunch Salad

  • 4 cups chopped Napa cabbage
  • 1 bunch carrots, shredded
  • 4 ribs celery, sliced
  • 2-3 Leeks, sliced
  • 1 bunch radishes-sliced
  • 1 cup snap or sugar peas (optional)
  • 1/2 cup cilantro, chopped

Directions

  1. For the dressing, combine all the ingredients except for cilantro in a blender and process until smooth. Add cilantro and blend a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, all items are optional except Napa cabbage. Combine all salad ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over the top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
Source: Adapted from Once Upon a Chef – Tested by Andrea Chavez and Cindy Bevans -LOVE this recipe!

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