Thai Crunch Salad

Cilantro Lime Dressing

1/2 C. vegetable oil
1/4 C. Rice Vinegar
1/2 C. coarsely chopped cilantro
1/4 C. Honey
4 t. Dijon mustard
1 t. Sesame oil
2 t. lime juice
1 clove garlic
dash of salt and peper
Combine all ingredients in blender and blend on high for 20 seconds or until cilantro is chopped fine but not pureed. Cover and chill.

Spicy Peanut Sauce
1/2 C. peanut butter
6 T. hoisin sauce
2 T. soy sauce
2 T. rice vinegar
2 T. light brown sugar
1 T. chili sauce
1 t. sesame oil
1/2 t. minced ginger
1/2 C. water
Combine all ingredients in a small sauce pan. Heat over medium low heat until sauce is hot but not boiling. Make sure sugar is dissolved. Pour mixture into a blender and blend for 20 seconds. Cover and chill.

Salad
1-3 heads napa cabbage or romaine lettuce chopped
2 cups thinly sliced red cabbage
2 cups shredded carrots
1 cup chopped cucumber
4 green onions chopped
1 Cup cooked edamame
1 C. unsalted peanuts
mix together in a mixing bowl and toss cilantro dressing in it. Drizzle peanut sauce over the top.
Top with wonton strips.

Note: Feel free to change up the veggie combination. Its good with any cabbage variety and bell peppers are great in it too.