1 inch square piece ginger, peeled and roughly chopped (can substitute 1 teaspoon ground ginger)
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 Tablespoons fresh cilantro leaves
Thai Crunch Salad
4 cups chopped Napa cabbage
1 bunch carrots, shredded
4 ribs celery, sliced
2-3 Leeks, sliced
1 bunch radishes-sliced
1 cup snap or sugar peas (optional)
1/2 cup cilantro, chopped
Directions
For the dressing, combine all the ingredients except for cilantro in a blender and process until smooth. Add cilantro and blend a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, all items are optional except Napa cabbage. Combine all salad ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over the top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
