Thai Crunch Salad With Peanut Dressing

• For the Thai 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 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• For the Salad
• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite -size pieces
• 1 small English cucumber, halved, lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

1. For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
2. Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
3. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

peanut dressing, peanut butter, rice vinegar, lime juice, vegetable oil, soy sauce, honey, sugar, garlic, ginger, salt, red pepper, fresh cilantro, salad, cabbage, carrots, red bell pepper, cucumber, edamame, scallions, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/thai-crunch-salad-with-peanut-dressing-58394479 (may not work)