Thai Cashew Chopped Salad with a Ginger Peanut Sauce

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Edamame
  • 3 tsp Ginger
  • 3 Green onions
  • 1 Red bell pepper
  • 1/2 head Red cabbage
  • 4 cups Romaine
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Honey
  • 1/3 cup Peanut butter

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 1 Water to, thin

Found on therecipecritic.com

Description

Ingredients

• 4 cups Romaine, chopped
• ½ head red cabbage, chopped
• ½ cup sliced carrots
• ½ cup edamame, shelled
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 3 green onions, chopped
• ½ cup cashews (I used honey roasted)
• Ginger Peanut Dressing:
• ⅓ cup peanut butter
• 2 tablespoons honey
• 3 teaspoons freshly grated ginger
• 2 tablespoons rice vinegar
• 2 teaspoon sesame oil
• Water to thin

Directions

• In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 Tablespoon at a time until you have your desired consistency.
• In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.
• Drizzle on the ginger peanut sauce and serve.