Thai Crunch Salad

Name: Thai Crunch Salad
Prep time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 1/4 Head Green Cabbage; 1/2 Head Red Cabbage; 1 Package Udon noodles or Linguine; 3 Carrots; 1 Red Pepper; 1 Yellow Pepper; 1 bunch Cilantro; 1/2 Cup Shelled Thawed Edamame; 10 Snow Peas; 6 Green Onions; 6 Radishes; 3 Persian Cucumbers; 1/3 Cup Cashews; 1/4 Cup Fresh Mint leaves; 1/4 Cup Thai Basil; 1/4 Cup Peanut Butter; 1 Juiced Orange; 1-2 Lime; 1/3 Cup Honey/Brown Sugar; 3 Garlic Cloves; 1/4 Cup Vegetable Oil; 1 Tbls Sesame Oil; 1 Tbls Soy Sauce; 1 Tbls Sriracha; 1 Tbls Ginger

Ingredients

Green Cabbage		1/4 Head
Red Cabbage		1/2 Head
Udon noodles or Linguine		1 Package
Carrots		3
Red Pepper		1
Yellow Pepper		1
Cilantro		1 bunch
Shelled Thawed Edamame		1/2 Cup
Snow Peas		10
Green Onions		6
Radishes		6
Persian Cucumbers		3
Cashews		1/3 Cup
Fresh Mint leaves		1/4 Cup
Thai Basil		1/4 Cup

Dressing

Peanut Butter		1/4 Cup
Orange		1 Juiced
Lime		1-2
Honey/Brown Sugar		1/3 Cup
Garlic Cloves		3
Vegetable Oil		1/4 Cup
Sesame Oil		1 Tbls
Soy Sauce		1 Tbls
Sriracha		1 Tbls
Ginger		1 Tbls

Thai Crunch Salad is a great salad you can customize so you can eliminate any ingredients you don’t like.

It seems like a lot of slicing but this will help immensely (WATCH YOUR FINGERS!)

Cook Noodles according to Package, let cool
Slice Cabbages
Thinly Slice Peppers
Julienne Carrots
Matchstick Radishes
Slice Cucumbers, Snow Peas & Green onion diagonally
Rough chop Cilantro & Mint
Mix all ingredients together with a small amount of the dressing and garnish with extra cashews and cilantro.

This recipe makes A LOT of dressing, use any leftover for a great salmon marinade.