Vegan Thai crunch Salad

CPK’s Thai Crunch Salad (30-45 minutes)

(Serves 4)

• 1 head Napa cabbage, cut into 1/4-inch strips

• 1 small head red cabbage, cored and chopped

• 2 large carrots, peeled and julienned

• 2 bunches scallions (green onions), thinly sliced

• 1 large English cucumber, peeled, cored and julienned

• 1 large bunch cilantro, chopped

• 2 cups cooked shelled edamame (soybeans)

• 2 cups roasted

• 1 cup lime-cilantro dressing

• 4 cups Air fried wonton strips

• 2 cups crisp rice sticks

• 2 ripe Hass avocados

• 1/2 cup Thai peanut dressing

Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.

Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in Air fried wonton strips. chilled serving plates and top with crisp rice sticks.

Cilantro dressing 1/2 cup

• 
  

• 1/4 small red bell pepper

• 1 small bunch cilantro leaves chopped

• 2 teaspoons Agave

• 2 teaspoons white vinegar

• 1 1/2 teaspoons lime juice

• 2 teaspoons Dijon mustard

• 1/2 teaspoon sesame oil

• 1/4 teaspoon minced fresh ginger

• Salt and pepper to taste

• 1/2 cup Avacado oil

Thai peanut dressing 1/2 cup

• 2 tablespoons creamy peanut butter

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon Agave

• 1 1/2 teaspoons water

• 1 1/2 teaspoons soy sauce

• 3/4 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• Pinch of crushed red pepper flakes

• 1 tablespoon Avacado oil

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It trun out great. Beautiful yummy flavor. Can't put my spoon down. I hope you make it at home with fresh oil and fresh vegetables. Please do share it with your loved ones. And don't forget to like, share and subscribe.

Sincerely

Kinjal.