Crunchy Thai salad with peanut dressing

4-6 servings By Spier
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Ingredients (15)

3-4 cup cabbage — red, shredded
2-3 cup baby gem lettuce — finely shredded
1 yellow or red pepper, finely sliced
1 carrot — finely juilenned or shredded
handful fresh mint — finely sliced
handful fresh coriander — finely sliced
1/2 cup roasted, salted peanuts
1/3 cup smooth plain peanut butter
2-3 Tbs fresh lime juice — or fresh lemon juice
2 Tbs honey
1 Tbs soy sauce
2 Tbs water — room temperature
2-3 tsp fresh ginger — finely grated
1 cloves garlic — cloves, finely grated
salt and freshly ground black pepper — to taste
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Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl. Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to form a smooth sauce. Pour half the dressing over the salad just before serving and toss to coat. Serve the remainder of the dressing on the side.

Printed with permission from Spier Wines

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