Crunchy Thai Salad

• FOR THE DRESSING:
• 1 Tablespoon Peanut Butter, Your Choice
• 1 teaspoon Grated Ginger, Fresh Or Jarred
• 1 clove Finely Minced Garlic
• 1/2 cups Sweet Chili Sauce
• 1 teaspoon Fish Sauce
• 1 Tablespoon Soy Sauce
• 1/4 cups Rice Vinegar
• Chili Oil, To Taste
• FOR THE SALAD:
• 8 cups Torn Lettuce Or Salad Greens
• 2 cups Thinly Sliced Cabbage
• 3 whole Scallions, Thinly Sliced
• 1 whole Carrot, Cut Into Matchsticks
• 1/2 cups Unsalted Cashews, Lightly Toasted And Roughly Chopped
• 2 whole Avocados
• Lime Wedges, Sriracha, And Cilantro Leaves, Optional, For Serving

1. Make the dressing: Whisk the peanut butter, ginger, garlic, chili sauce, fish sauce, soy sauce and vinegar together in a small bowl. Taste and add more vinegar or fish sauce for additional tang/salt to your preference. Drizzle in chili oil to your taste-I start with about 1 teaspoon and add a bit more depending on the taste of people I'm serving; it's spicy stuff!
2. Assemble the salad: Evenly layer lettuce, cabbage, scallions, carrot strips and cashews in bowls. This can be done ahead of time.
3. Right before serving, halve and cube the avocados. Add 1/2 of an avocado to each salad, and drizzle with dressing.
4. Top with hot sauce, lime juice, and cilantro leaves, if desired.
5. Yum!
6. Note: This can easily be made vegan by eliminating the fish sauce from the dressing and adding an extra dash of soy sauce.

dressing, peanut butter, ginger, garlic, sweet chili sauce, fish sauce, soy sauce, ubc, chili oil, salad, torn lettuce, cabbage, scallions, carrot, unsalted cashews, avocados, lime wedges

Taken from tastykitchen.com/recipes/salads/crunchy-thai-salad/ (may not work)