This recipe is from Donna Kennett from Planted Life. I worked for her for a few months.
It is so delicious. I served it for our dinner with our friends and I made plenty to have it for our family dinner the next day. Everyone really enjoyed it.
Thai PeanutCilantro Dressing
6 servings
1/4 cup creamy natural peanut butter
2 Tbsp unseasoned rice vinegar
2 Tbsp lime juice
1 Tbsp tamari or low sodium soy sauce or coconut aminos
2 Tbsp honey
2 Tbsp maple syrup
2 garlic cloves
1 inch square piece of fresh ginger peeled and roughly chopped
1 tsp salt
1/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves
Salad
6 servings
5 cups chopped Napa cabbage
3/4 cup red cabbage
1 1/2 cups shredded carrots
1 1/2 red bell pepper thinly sliced
1 1/2 small English cucumber halved lengthwise and thinly sliced
1 1/2 cup cooked and shelled edamame
3 medium scallions thinly sliced
3/4 cup loosely packed chopped fresh cilantro
For the dressing, combine all of the ingredients except the cilantro in the blender and blend until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is chopped.
For the salad, combine all of the ingredients in a large bowl and toss to combine.
