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Thai Crunch Salad with Peanut Dressing

Jennifer Segal
  • 30 minutes
  • Serves 4

INGREDIENTS

1 cup

Carrots, prepared

2 tbsp

Cilantro, fresh leaves

1/2 cup

Cilantro, loosely packed fresh

1 cup

Edamame, cooked and shelled

1

English cucumber, small

2

Garlic cloves

1

Red bell pepper

2

Scallions, medium

2 tbsp

Honey

2 tbsp

Lime juice, fresh

1/4 cup

Peanut butter, creamy

1 tbsp

Soy sauce

4 cups

Napa cabbage or shredded coleslaw mix

1/4 tsp

Red pepper flakes

1 tsp

Salt

2 1/2 tbsp

Sugar

2 tbsp

Rice vinegar, unseasoned

3 tbsp

Vegetable oil

1-inch square piece fresh ginger, peeled and roughly chopped