What can I say? This salad is addictive!
And what is even better... it can be made up ahead and taken on a picnic and tossed with the dressing just before serving.
It is colorful and full of crunch. Feel free to vary some of the veggies to your taste.
4 c. Romaine, chopped
1/3 head of red cabbage, thinly sliced
1/2 c. peeled carrots, coarsely grated
3/4 c. edamame, cooked and cooled
3-4 miniature red, yellow and orange peppers, diced
3 green onions (scallions), chopped
GINGER PEANUT DRESSING
1/3 c. peanut butter
2 Tbsp. honey or maple syrup (I used maple syrup)
3 tsp. grated ginger
2 Tbsp. rice vinegar
2 tsp. sesame oil
Water to thin
A few drops of Sriracha hot sauce (optional)... I did not use this
Honey roasted peanuts, chopped
In a large bowl, toss together all of your salad ingredients.
These may be prepared ahead and refrigerated until ready to serve.
In a small bowl, whisk together all of the ingredients for the dressing and thin to desired consistency by adding a tablespoon of water at a time.
If you wish for it to have a bit of a "kick", you may add a few drops of Sriracha hot sauce.
When ready to serve, toss the salad greens with some of the dressing and then serve extra dressing on the side.
Honestly... the dressing is good enough to eat by the spoonful!
If desired, garnish with peanuts and cilantro.