THAI SALAD WITH PEANUT DRESSING ENJOY DAN:

                 THAI SALAD WITH PEANUT DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

PEANUT DRESSING:

1/4-cup creamy peanut butter

2 tablespoons EACH rice vinegar, honey, and fresh lime juice

3 tablespoons olive oil

1 tablespoon EACH soy sauce and fish sauce

3 garlic cloves, roughly chopped

1 thumb-size fresh ginger, roughly chopped

1 teaspoon kosher salt

1 teaspoon chili garlic sauce

2 tablespoons cilantro leaves

Garnish with 1/2-cup roasted cashews

SALAD:

4 cups Napa cabbage

2 carrots, shredded

1 red bell pepper, thinly sliced into bit-size pieces

1 English cucumber, halved lengthwise, seeded, and thinly sliced

1 cup cooked and shelled edamame

1 bunch scallions, chopped

1/2-cup EACH fresh snipped chives and fresh basil

DRESSING:

1.   Combine all the ingredients except cilantro leaves.

2.   In a blender process until completely smooth.

3.   Add cilantro and blend for few pulses.

SALAD:

1.   Combine all ingredients in salad bowl.

2.   Serve dressing on the side so the salad doesn’t get soggy.

3.   Top with roasted cashews.

ENJOY DAN:                                       EAT LIVE SLOW THE FORK DOWN!!