CPK Thai Crunch Salad

Cilantro-Lime Dressing:

• 1/2 Cup Vegetable Oil
• 2 TBS Honey
• 1/4 Cup Rice Vinegar
• 1/4 Cup Chopped Cilantro
• 2 tsp Dijon Mustard
• 2 tsp Lime Juice
• 1/4 tsp minced Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Mix all ingredients in food processor or blender, and chill in fridge until ready to serve.

For the Salad:

• 1-2 cups chopped red cabbage (I bought pre-chopped)
• chopped carrots
• shelled edamame
• 1 cup peanuts (I didn't use)
• 4 green onions, chopped
• 1 small cucumber, diced
• 1 bunch cilantro, chopped
• 1 cup rice sticks, fried
• 2 chicken breasts, cooked and cut into slices
• 1 cup spinach
• 1 bag salad, and variety

Combine all ingredients, minus the chicken and rice sticks.

*Thai Peanut Sauce:

• 2 TBS creamy peanut butter
• 2 TBS hoisin sauce
• 2 TBS Rice Vinegar
• 1 TBS honey
• 2 TBS water
• 1 1/2 tsp soy sauce
• 1/2 tsp minced ginger
• 1 TBS chili sauce
• A pinch of crushed red pepper flakes

Mix all ingredients in food processor or blender, chill in fridge until ready to serve.

*I did not make this sauce.  I opted to buy the pre-made Thai Peanut Sauce from the store.  I don't like to buy ingredients I never use (peanut butter, hoisin sauce, chili sauce) so to save time and wastefulness, I used the pre-made sauce.  It was really good!  But I amr sure the homemade stuff is even better.

I prepared everything during the day while Boston was sleeping, then that night when we were ready to eat, I added the chicken and rice sticks to the salad mixture, and tossed with the Cilantro-Lime Dressing. Then after plating, I drizzled the Thai Peanut Sauce on top.  

It may seem like a lot of work, but it really only took like 15-20 minutes to make, and it was so good! 

Promise.