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Thai Crunch Salad
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| 4 C | napa cabbage, red cabbage, or lettuce (or a combination) |
| 1 | carrot, julienned |
| 2 | green onions, sliced |
| 1/4-1/2 C | edamame |
| 1/2 | cucumber, sliced or diced |
| Crushed peanuts, (optional garnish) | |
| Cilantro, (optional) | |
| Lime wedges, (garnish) | |
| THAI PEANUT DRESSING | |
| 1 Tbsp | smooth peanut butter |
| 1 Tbsp | water |
| 1 Tbsp | sweet red chili sauce |
| 1 | lime, juiced |
| 2 tsp | Tamari or low sodium soy sauce |
| 1 1/4 tsp | rice vinegar |
| 1/8 tsp | garlic powder |
| 1/8 tsp | ground ginger |
| 1-2 drops | Sriracha(asian hot sauce) |
| 1 Tbsp | non-dairy milk |
Dressing: In small microwave safe bowl, add peanut butter with water, chili sauce, lime juice, tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwate for 10-20 seconds (so peanut butter is melty) whisk into a sauce and then whisk in non-dairy milk. Taste, adding more hot sauce as desired.
Salad: Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in salad bowl. Top with Thai Peanut Dressing, crushed peanuts and cilantro and garnish with lime wedge. (Also can squeeze fresh lime juice over salad).
Note: for richer sauce substitute coconut milk for the nondairy.
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