Ingredients
¼cupcreamy peanut butter
2tbsprice vinegar,unseasoned
2tbspfresh lime juice,from one lime
3tbspvegetable oil
1tbspsoy sauce,use gluten free if needed
2tbsphoney
2½tbspsugar
2clovesgarlic,roughly chopped
1inchsquare piece fresh ginger,peeled and roughly chopped
1tspsalt
¼tspred pepper flakes,crushed
2tbspfresh cilantro leaves
4cupsnapa cabbage,or shredded coleslaw mix, chopped
1cupcarrots,prepared shredded
1red bell pepper,thinly sliced into bite-sized pieces
1smallenglish cucumber,halved lengthwise, seeded and thinly sliced
1cupedamame,cooked and shelled
2mediumscallions,thinly sliced
½cupfresh cilantro,loosely packed chopped
Preparation
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.
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.
