This Thai Crunch Salad with Creamy Citrus Peanut Dressing, is the perfect mix of crunchy veggies and zesty flavors. This dish, featured in the Spring 2023 issue of Trailblazher magazine, is not just a salad; it’s a vibrant celebration of the season. Quick to toss together and packed with nutrients, it’s ideal for any spring table.

Tips

• If you ever make homemade spring rolls, this dressing also serves as a great dipping sauce!

Ingredients

For The Dressing

• 3 1⁄2 tablespoons creamy peanut butter
• 2 tablespoons honey
• 2 tablespoons fresh lime juice (from 1 lime)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 clove garlic
• 1⁄2 teaspoon salt
• 1/8 teaspoon minced fresh ginger
• 1/8 teaspoon red pepper flakes

For The Salad

• 3 cups chopped Napa cabbage
• 1 cup shredded red cabbage
• 1 cup prepared shredded carrots
• 1 cup cooked and shelled edamame
• 1 red bell pepper, thinly sliced (large pieces cut in half)
• 1⁄2 English cucumber, halved lengthwise, seeded and thinly sliced
• 1 scallion sliced thin (green and white portions)
• 1⁄2 cup loosely packed chopped cilantro
• 1⁄4 cup dry roasted peanuts

Step-By-Step Instructions

1. For the dressing, combine all the ingredients and process until smooth. Set aside.

2. For the salad, combine all the ingredients, except the peanuts, in a large bowl and toss to
   combine. When ready to serve, drizzle the dressing over the salad and finish with the dry
   roasted peanuts.

Recipe From: Spring 2023 Issue #10

More Recipes From Erin:

• Lavender Lemon Sun Tea
• Roasted Potato Salad with Herb Vinaigrette
• Strawberry Rhubarb Salad with Mint
• Asparagus and Couscous Salad with Lemon Vinaigrette
• Tortellini Toss Salad
• Strawberry Panzanella Salad