Thai Vegetable Crunchy Salad with Peanut Sauce

Thai Vegetable Crunch Salad with Peanut Sauce
Serves 4-6
Adapted from Sylvia Fountaine

Ingredients Amount
Shredded Cabbage 4 cups
Red & Yellow Bell Peppers – diced 1 each
Sugar Snap Peas, cut into thirds 1 cup
Red Onion, diced 1⁄2 cup
Fresh mint & basil – chopped 1 cup
Peanut-Ginger Dressing:
Orange, zest & juiced 1
Lime, juiced 1
Honey 1/3 cup
Fresh Ginger 3 slices
Vegetable oil 1/4 cup
Sesame Oil 1 Tblsp.
Soy Sauce 1 Tblsp.
Siracha 1-2 tsp.
Peanut Butter 1/2 cup

Directions:

  1. Place cabbage in a large bowl. Top with all the other veggies.
  2. Make dressing: Zest the orange, set aside, then juice the orange into a ½ cup measuring cup. Juice the lime into the same measuring cup. You should have roughly ⅓ to ½ Cup of fresh citrus juice. Add the juice and all the rest of the ingredients except the peanut butter into a blender. Blend until smooth. Add peanut butter and blend again.
  3. Dress the salad with some or half of the dressing- you may not need all – tossing as you go, adding more if necessary.
  4. Refrigerate the salad –it likes to be nice and cold.
  5. Optional:  Add shredded chicken to serve as an entree – simply delicious!