Thai Crunch Salad

prep time:: 45-ish minutes

A lot

Elizabeth Janowiak

This is the perfect summertime salad, really easy and full of flavor!

ingredients

Salad Ingredients

4 C shredded napa cabbage
2 C shredded red cabbage
1 C julienned carrots
1 C edamame
1/2 C peanuts
1/2 C chopped scallions
1 C chopped cilantro
1 small cucumber, chopped
1 avacado, cubed
cellophane noodles for topping

Cilantro-Lime Dressing

1/3 C lime juice
1/3 C vegetable oil*
1/3 C honey
1/2 C chopped cilantro
1 minced garlic clove
freshly ground salt and pepper to taste

Teriyaki Chicken Marinade

1/3 C water
1/3 C soy sauce
1/3 C brown sugar
2 cloves minced garlic
Combine in an airtight container (I think it is easiest to use a plastic Ziploc bag) with 3/4 - 1 pound chicken breasts. Refrigerate overnight for the best flavor. Before assembling the salad, grill chicken, and then cut it into bite size chunks after allowing it to cool.

directions

Mix the vegetables and the peanuts together. Toss with the dressing. Top with the wonton wrappers and grilled chicken.

notes

*I realize that vegetable oil is a strange choice, but I did not use olive oil here because it has too strong of a flavor and kind of ruins the subtlety of the honey. If you wish to use olive oil, please realize that the overall flavor will be compromised

Source: Lizzy