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Crunchy Vegetable Salad With Peanut Dressing

June 13, 2016

Crunchy Vegetable Salad With Peanut Dressing
Paula Nemzek for KCTS 9 Cooks

This Asian-inspired salad is packed with flavor, enhanced by a spicy dressing so good you’ll want to make a double batch to use as a dip or marinade.

Serves 4

Peanut Dressing
1/4 cup creamy peanut butter
2 tablespoons seasoned rice vinegar
1 medium lime, juiced
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
2 tablespoons honey
1 tablespoons sugar
2 large garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

4 cups chopped napa cabbage or packaged coleslaw mix
1 cup prepared shredded carrots
1 large red bell pepper, thinly sliced into bite-size pieces
1 small English cucumber, halved lengthwise, seeds scraped with a spoon, halved again and thinly sliced
1 cup frozen edamame, thawed
2 medium scallions, thinly sliced on the bias
1/2 cup loosely packed chopped fresh cilantro, divided
1/4 cup dry roasted peanuts (optional)

Combine all dressing ingredients, except cilantro, in a blender or food processor and blend until completely smooth. Add cilantro and blend for a few seconds, until cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all ingredients in a large bowl and toss to combine. If you prepare well ahead of time, store ingredients separately in plastic bags and combine right before service to keep ingredients crunchy. Add dressing right before serving so the salad doesn’t get soggy. Garnish with a sprinkle of chopped cilantro and dry roasted peanuts.

To make this salad into a heartier meal, add shrimp or chopped rotisserie chicken to the mix.


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