Ingredients for the Thai Peanut Dressing:
1/4 c. creamy peanut butter
4 Tbsp Mango White Balsamic Vinegar
3 Tbsp. Persian Lime Olive Oil
1 Tbsp. soy sauce
2 Tbsp. honey
2-1/2 Tbsp. sugar
2 cloves Imperial Black Garlic, mushed (or 1 tsp. minced garlic)
¼ tsp minced ginger
1 tsp. salt
1/4 tsp. crushed red pepper flakes
2 Tbsp. fresh cilantro leaves
Ingredients for the Salad:
4 c. chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 c. prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 c. cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 c. loosely packed chopped fresh cilantro
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.
*Tested in Asian Cooking Class
