Thai  Crunch Salad

4 cups chopped Napa cabbage

1 c. prepared shredded carrots

1 c. red bell pepper thinly sliced into bite-sized pieces

1 small English cucumber halved length-wise , seeded & thinly sliced

1 c. cooked & shelled edamame

2 med. scallions, thinly sliced

1/2 cup loosely packed chopped fresh cilantro

                                                                      

                                                    Peanut Dressing

                                       

                                         1/4 c. peanut butter

                                          2 tbs. unseasoned rice vinegar

                                         2 tbs. fresh lime juice (from 1 lime)

                                         3 tbs.vegetable oil

                                         1 tbs. soy sauce

                                         2 tbs. honey 

                                         2 garlic cloves roughly chopped

                                         1-inch square piece of fresh ginger, roughly chopped

                                          1 tsp. salt

                                          1 tbs. Asian chili sauce

For the dressing combine all the ingredients in a blender and process until completely smooth....

Refrigerate until ready to serve...

For the salad, combine all of the ingredients in a large bowl and toss to combine...If serving right away, drizzle the peanut dressing

over the top & toss; Otherwise serve the dressing on the side so the salad doesn't get soggy....   Enjoy!!