Thai Crunch Salad with Peanut Dressing

Thai Peanut Dressing

Serves: 4

1/4 cup creamy peanut butter
2 tbsp unseasoned rice vinegar
2 tbsp fresh lime juice
3 tbsp sesame oil
1 tbsp tamari
2 tbsp maple syrup
2 and 1/2 tbsp coconut sugar
1 tsp garlic cloves, grated
2 tsp ginger, grated
1 tsp salt
1 tsp red chili flakes

Combine all the above ingredients in vitamix, blend until completely smooth.

2 tbsp fresh cilantro, leaves

Add cilantro and blend for few seconds until cilantro is finally chopped.

Yields: 16 tbsp

Salad

Serves: 1

2 and 1/4 cups napa cabbage, shredded (1 napa cabbage for 4 servings)
1/4 cup red cabbage, shredded
1/4 cup shredded carrots
1/4 red bell pepper, thinly sliced into bite-sized pieces
1/4 small english cucumber, halved lengthwise, seeded and thinly sliced
1/2 cup + 1 tbsp edamame (2 pound organic edamame from Costco)
1 green onion, thinly sliced
1 tbsp cilantro, chopped

Combine all of the ingredients in a 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.

Note: Tastes AWESOME
Source: onceuponachef