Thai Crunch Salad with Peanut Dressing
 Modeled after CPK’s Thai crunch salad, this salad has bright veggies, bold flavors, and a dressing you’ll want to eat by the spoonful. Ingredients For the Peanut Dressing ¼ 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 2½ tablespoons sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped (see note) 1 teaspoon salt ¼ teaspoon crushed red pepper flakes 2 tablespoons fresh cilantro leaves ¼ 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 2½ tablespoons sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped (see note) 1 teaspoon salt ¼ 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-sized pieces 1 small English cucumber, halved lengthwise, seeded and thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, thinly sliced ½ cup loosely packed chopped fresh cilantro 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-sized pieces 1 small English cucumber, halved lengthwise, seeded and thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, thinly sliced ½ cup loosely packed chopped fresh cilantro Instructions For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve. 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. Here's some easy guidance on how to peel, grate, and chop fresh ginger. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve. 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. Here's some easy guidance on how to peel, grate, and chop fresh ginger. Nutrition Information Powered by Per serving (4 servings) Serving size: Approximately 2 cups Calories: 282 Fat: 18 g Saturated fat: 2 g Carbohydrates: 28 g Sugar: 17 g Fiber: 6 g Protein: 7g Sodium: 505 mg Cholesterol: 0 mg Per serving (4 servings) Serving size: Approximately 2 cups Calories: 282 Fat: 18 g Saturated fat: 2 g Carbohydrates: 28 g Sugar: 17 g Fiber: 6 g Protein: 7g Sodium: 505 mg Cholesterol: 0 mg