LDC Thai Salad
Tina
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 20
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
vegetarian
pescatarian
- dressing:
- salad:
- 5 teaspoon salt
- 2 heads romaine lettuce finely sliced like coleslaw
- 4 lg chopped napa cabbage or shredded coleslaw mix (i l
- 5 cup prepared shredded carrots
- 5 red bell pepper thinly sliced into bite-sized pieces
- 5 small english cucumber halved lengthwise, seeded and thinly sliced
- 4 cup cooked and shelled edamame
- 10 medium scallions thinly sliced
- 1 1/4 cup loosely packed chopped fresh cilantro
- 1 1/4 cup creamy almond butter
- 10 tablespoons unseasoned rice vinegar
- 10 tablespoons fresh lime juice from one lime
- 15 tablespoons sesame oil
- 5 tablespoon soy sauce (use gluten-free if needed)
- 10 tablespoons honey
- 12 tablespoons sugar
- 10 garlic cloves roughly chopped
- 4 square piece fresh ginger peeled and roughly chopped
- 1 1/4 teaspoon crushed red pepper flakes
- 10 tablespoons fresh cilantro leaves
- Carbohydrate 23.0000566687261 g
- Cholesterol 0 mg
- Fat 10.333716166375 g
- Fiber 1.12277288647236 g
- Protein 0.52769187500859 g
- Saturated Fat 1.46565921125044 g
- Serving Size 1 1 Serving (91g)
- Sodium 2095.18602507939 mg
- Sugar 21.8772837822538 g
- Trans Fat 0.53935792798718 g
- Calories 181 calories
For the Salad: For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy. For the Dressing: For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
