Thai Crunch Salad with Peanut Dressing

From Gluten Free A-Z

Ingredients

For the Thai Peanut Dressing

• 1/4 cup creamy almond butter or peanut  butter
• 2 tablespoons  rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 3 tablespoons olive oil
• 1 tablespoon gluten free soy sauce
• 3 tablespoons honey
• 2 garlic cloves, pressed
• 1-inch square piece fresh ginger, peeled and chopped
• optional: 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• salt to taste

Ingredients For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix 
• 1 cup shredded carrots
• 1 red bell pepper, very thinly sliced into bite size pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• optional: 1 cup cooked and shelled edamame 
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. 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.
2. 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.
3. http://glutenfreewithjudee.blogspot.com/2014/07/asian-peanut-coleslaw.html 
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