Name: Crunchy Thai salad with peanut dressing
Yield: serving
Cuisine: Cuisine
Ingredients: 3-4 cup cabbage red, shredded; 2-3 cup baby gem lettuce finely shredded; 1 yellow or red pepper, finely sliced; 1 carrot finely juilenned or shredded; fresh mint finely sliced; fresh coriander finely sliced; 1/2 cup roasted, salted peanuts; 1/3 cup smooth plain peanut butter; 2-3 fresh lime juice or fresh lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 2 tbsp water room temperature; 2-3 tsp fresh ginger finely grated; 1 garlic clove finely grated; salt and freshly ground black pepper to taste

Recipe Disclaimer

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Ingredients (15)

3-4 cup	cabbage — red, shredded
2-3 cup	baby gem lettuce — finely shredded
1	yellow or red pepper, finely sliced
1	carrot — finely juilenned or shredded
	fresh mint — finely sliced
	fresh coriander — finely sliced
1/2 cup	roasted, salted peanuts

DRESSING

1/3 cup	smooth plain peanut butter
2-3	fresh lime juice — or fresh lemon juice
2 tbsp	honey
1 tbsp	soy sauce
2 tbsp	water — room temperature
2-3 tsp	fresh ginger — finely grated
1	garlic clove — finely grated
	salt and freshly ground black pepper — to taste

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Method:

Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl. Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to form a smooth sauce. Pour half the dressing over the salad just before serving and toss to coat. Serve the remainder of the dressing on the side.

Printed with permission from Spier Wines.