Recipes from the Grapevine Cottage

Recipes --> Salads --> Thai Crunch Salad with Peanut Dressing

Thai Crunch Salad with Peanut Dressing

Linda adapted this from Jennifer Segal's "Once Upon a Chef" cookbook that she got for Christmas. We had it with pan-fried coconut shrimp.... Wow!

Ingredients for the 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 grated
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves 

Ingredients for the Salad:

4 cups shredded coleslaw mix 
1 cup prepared shredded carrots
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro 
1/4 cup chopped dry roasted peanuts
1/3 cup edamame

Preparation of 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.

Preparation of the Salad:

Combine all of the ingredients except the edamame and peanuts in a large bowl and toss to combine. Drizzle the peanut dressing over top and toss then garnish with the edamame and peanuts.