thai crunch salad with peanut dressing

Ingredients For thai crunch salad with peanut dressing

• FOR THE THAI PEANUT DRESSING
• 1/4 c

  creamy peanut butter
• 2 Tbsp

  unseasoned rice vinegar
• 2 Tbsp

  fresh lime juice, from one lime
• 3 Tbsp

  vegetable oil
• 1 Tbsp

  soy sauce
• 2 Tbsp

  honey
• 2 1/2 Tbsp

  sugar
• 2

  garlic cloves, roughly chopped
• 1

  inch square piece fresh ginger, peeled and roughly chopped. i just used a grater, as my ginger was frozen.
• 1 tsp

  salt (i left it out, felt it didn't need it with the soy sauce
• 1/4 tsp

  crushed red pepper flakes
• 2 Tbsp

  fresh cilantro leaves
• FOR THE SALAD
• 4 c

  chopped napa cabbage or shredded coleslaw mix. i used the napa and added just a touch of red cabbage.
• 1 c

  shredded carrot
• 1

  red bell pepper, thinly sliced into bite-sized pieces
• 1 sm

  english cucumber, halved lengthwise, seeded and thinly sliced
• 1 c

  cooked and shelled edamame. i bought frozen mugamame and steamed it. mugamame is a soy bean with a nutty taste, i got it at kroger.
• 2 md

  scallions, thinly sliced
• 1/2 c

  loosley packed chopped fresh cilantro