Thai Crunch Salad with Peanut Dressing

Ingredients for 4 servings:

• 2 tbsp, heaped peanut butter, creamy
• 2 tbsp rice vinegar
• 2 tbsp lime juice, freshly squeezed
• 3 tbsp oil (possibly peanut oil)
• 1 tbsp soy sauce
• 2 tbsp honey
• 2 ½ tbsp sugar
• 2 clove(s) garlic, chopped
• 2 cm ginger, peeled and chopped
• 1 tsp salt
• ¼ tsp chili flakes
• 2 tbsp coriander leaves
• 1 Chinese cabbage, cut into strips or mixed white cabbage and red cabbage
• 2 carrots, diced
• 1 red bell pepper(s), cut into fine strips
• 1 small cucumber(s), pitted and finely sliced
• 100 g edamame, cooked and peeled
• 2 spring onions, cut into fine rings
• some coriander leaves
• some peanuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Not like California Pizza Kitchen!

For the dressing, blend all ingredients, except the coriander, in a suitable bowl with a hand blender until smooth. Then add the coriander and blend again briefly until the coriander is finely chopped. Refrigerate the dressing until ready to serve. Combine all salad ingredients in a large bowl and mix. Stir in the dressing just before serving to keep everything crunchy. Sprinkle the prepared salad with some coriander and peanuts.