Eat colorful veggies in your salads everyday. This crunchy salad with its peanut cilantro dressing is addictive on any occasion. I love it with extra avocados on my plate. Inspired by California Kitchen’s menu.
INGREDIENTS
1 cup shredded napa cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/2 red bell pepper, thinly sliced
1 avocado, cut in large slices
1 small cucumber, halved lengthwise, seeded and thinly sliced
1/2 cup shelled edamame
1 medium scallion, thinly sliced
1/4 cup chopped cilantro
For the peanut and cilantro dressing:
1/4 cup creamy peanut butter
1 tablespoon unseasoned rice vinegar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon soy sauce (use gluten-free if needed)
1 tablespoon honey
1/2 tablespoon sugar
1 garlic clove
1/2inch square piece fresh peeled ginger
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro leaves
For sprinkle: Fry rice noodles (optional)
PREPARATION:
Step 1
Combine all the salad ingredients in a large bowl and toss.
Step 2
For the dressing, combine all its ingredients together in a food processor until it’s completely smooth.
Step 3
Toss the dressing to the salad mix just before serving. Add the fried rice noodles on the top.
