Thai Crunch Salad

One of my favorite things about summer is eating main dish salads.  They are just so fresh and healthy. 

 I wanted something new to take to a pool party dinner, so I did a search on Pinterest and found this Thai Crunch Salad by Alyssa on The Recipe Critic.  I love Thai salads and pastas and pizzas so I thought I would give her recipe a try. Of course I always have to tweak a recipe a little, and we fell in love!

 Yum!  We made it twice that week (you will notice I do that a lot - try it out and then serve it to another group in the same week!!)  Everyone was asking that I blog this recipe - so here goes.

Thai Crunch Salad

(adapted from The Recipe Critic)

6 C. mixed lettuces - I used chopped Romain and leaf lettuce

1 C. thinly sliced red cabbage

1 C. julienned carrots

1 C. shelled edamame (I could have used twice that amount!)

1 red bell pepper, chopped

3 green onions, chopped or substitute red onion

5 oz. bag Emerald Sea Salt and Pepper Cashews

(you could use any cashews, but we LOVE these)

1 C. broccoli slaw

1 C. broccoli heads, cut small

1/4 C. cilantro leaves

Dressing

1/3 C. smooth peanut butter

2 T. honey

2 T. rice vinegar

3 tsp. fresh grated ginger

(I accidentally left that out and still loved the salad, so that is optional)

2 tsp. sesame oil

1-2 T. water, to thin dressing to desired consistency.

Place all of your salad ingredients in a large salad bowl.

In a small bowl,  mix the salad dressing ingredients with a whisk.  

Drizzle the dressing on top and the toss and serve.

I went to go back and have a little more, and the bowl had been cleaned out.  Yes, this salad is one we are going to make again and again.  Now I have to try it with the ginger in the dressing!  Haha!! I made it both times without, and loved it, but what's not to love about the zing of fresh ginger.

You could also add grilled chicken or shrimp to make this even heartier.

I will be posting this with

Foodie Friday