Crunchy Thai Salad with Peanut Dressing

Salads are always fun to make as they are so colorful and full of different shaped vegetables. Chopping up the veggies for the salad is always a challenge for me. On bright summer evenings, I totally love to spend my time out doors walking and biking with my kids. Salads like this help me spend lil time in the kitchen and still be able to serve a tasty dinner :).

Peanut Dressing

Ingredients

for peanut dressing
peanut butter 1/4 cup
vinegar 2 tbsp
lime juice 2 tbsp
vegetable oil 3 tbsp
soy sauce 1 tbsp
sugar 2 1/2 tsp
garlic 2 cloves, roughly chopped
fresh ginger 1-inch, peeled and roughly chopped
salt 1/2 tsp
red chilly powder 1/4 tsp
cilantro leaves 2 tbsp, chopped

for salad
shredded red cabbage 1 cup
mixed baby lettuce 1 cup chopped
romaine lettuce 1 cup, cut into bite size pieces
shredded carrots 1 cup
red bell pepper 1, sliced thin and long
yellow bell pepper 1, sliced thin and long
zucchini 1, halved length-wise & thinly sliced
shelled & cooked edamame 1 cup
green onions 2 stems, thinly sliced

Method

for dressing
Combine all of the ingredients except for the cilantro and whisk it together till smooth or you can use a blender to mix them.
Add the cilantro and mix for a few seconds.
Refrigerate until ready to serve.

for salad
In a large bowl, place all the salad ingredients and mix.

for serving
Drizzle the peanut dressing over top and toss.
Serve immediately to prevent the salad from getting soggy.

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