Chopped Thai Salad with Peanut Dressing

To make the peanut dressing, in a blender, combine olive oil, garlic, low sodium soy sauce, rice vinegar, raw honey, sesame oil, fresh ginger, peanut butter, freshly lime juice, and crushed red pepper flakes. Puree until very smooth. Set aside.

To assemble the salad, in a large mixing bowl, combine thinly sliced kale, thawed shelled edamame, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, sliced red cabbage, chopped cilantro, sliced green onions, and sliced cucumber.

To serve, drizzle with the peanut dressing and chopped peanuts and enjoy.

Notes:
1. To make this salad vegan, replace the raw honey with pure maple syrup.
2. If you’re prepping this ahead and want it to be as fresh as possible, don’t add the dressing until you’re ready to toss. This also goes great in a mason jar stacked in layers.
3. Join our Spring Into Health Lunch Challenge now so you can get in on all this tasty, healthy lunch goodness that’s going on right now!