tasty thai salad

*this recipe makes 8 big salads!

salad

1 large head napa cabbage

1/2 head red cabbage 

3 cups grated/matchsticked carrots

2 cups edamame beans
2 red peppers
1 cucumber
6 green onions
1/2 cup cilantro

1 cup salad crunchy mix *we get this in the bulk section at our grocery store. you can also use fried wonton pieces, or sesame seeds

peanut dressing
1/2 cup peanut butter

5 tbsp avocado or grapeseed oil
1/4 cup fresh lime juice

1/4 cup rice vinegar
1/4 cup honey

2 tbsp soy sauce
2 inches of ginger - diced small
1 teaspoon crushed red pepper flakes
3 tbsp packed cilantro
2 cloves garlic - pressed

combine all the dressing ingredients except the garlic. whiz with a blender or an immesion blender until combined. stir in the pressed garlic.

chicken - optional

2 chicken breasts

place chicken on cookie sheet and sprinkle with salt and pepper.
bake at 350 for 45-60 minutes.

halve then quarter the napa cabbage (lengthwise) slice thinly.

quarter the red cabbage (lengthwise) slice thinly.

cook the edamame beans and rinse with cold water

slice the red pepper into skinny, 1 inch pieces

halve the cucumber lengthwise, scrape out the watery seeds, then slice into skinny half moons

julienne the green onions

assemble the salad by tossing the cabbage together, and arranging the other vegetables on top. drizzle with dressing the sprinkle with crunch mix.

alternatively, toss all salad ingredients together with the sauce!