Thai Crunch Salad

This salad was my favorite at the "Favorite Foods" Christmas dinner 2016.  I add cooked quinoa and whole peanuts and sometimes cooked chicken to make it a meal salad.
Link to original blogger https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded (or it makes the salad too watery) and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. 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 top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.