Peanut Dressing:
¼ cup creamy peanut butter (peanuts & salt ONLY)
2 Tbsp unseasoned rice vinegar
2 Tbsp fresh lime juice, from one lime
3 Tbsp olive oil
1 Tbsp coconut aminos
2 Tbsp honey (we are skipping the white sugar so if you want it sweeter add 3 Tbsp)
2 cloves garlic, roughly chopped
1-inch square piece ginger, peeled and roughly chopped (can substitute 1 teaspoon ground ginger)
1 tsp salt
¼ tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves
Thai Crunch Salad:
4 + cups chopped Napa cabbage
2 large carrots, shredded
1 bunch radishes
4 ribs celery, sliced (optional)
¾ lb snap peas (optional)
1 bunch chopped green spring onions (substitute 1 medium red/sweet onion, sliced)
1 bunch cilantro, chopped
For the dressing combine all the ingredients except the 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. For the salad 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.
