Crunchy Thai Peanut Salad

Ingredients

For the Salad

1. 1/2  cup Cashews or peanuts

2. 1 cup Edamame 

3. 1/2 cup angel hair cabbage shredded (I buy store bought at Walmart)

4. 1-2 tsp Sesame oil

5. 1.5 cups (1 large, mixed) Red or Yellow Bell Pepper 

6. 1 cup carrots shredded

7. 2-3 cups purple cabbage, shredded

8. 1 cup Sugar Snap Peas or snow peas, sliced into bite size pieces on the bias

9. 1/2 cup Green Onions sliced thin on the bias (OPTIONAL!)

For the Dressing (makes about 1 cup ~260 grams)

1. 2 tsp. ginger powder

2. 2 Plump Cloves of Garlic

3. 6 Tbsp Peanut Butter smooth, natural

4. 2 1/2 Tbsp Lime Juice (juice of one lime)

5. 3 1/2 Tbsp Tamari soy sauce may be used if desired

6. 2 Tbsp Maple Syrup or honey or liquid stevia

7. 2 tsp Sriracha or 1/4 tsp red chili flakes

8. 3-4 Tbsp Hot Water to thin the dressing

Instructions

For the Salad

1. Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop.

2. To the mixing bowl add the cashews, peppers, carrots, cabbage, snap peas, onions and herbs. Set in the refrigerator while making the dressing.

For the Dressing

1. Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it’ll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.