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Crunchy Asian Vegetable Salad with a Ginger Cilantro Dressing

The most deliciously easy Crunchy Asian Vegetable Salad with a Ginger Cilantro Dressing!
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Ingredients Method

Ingredients
  

  • 2 cups Napa Cabbage shredded thick
  • 1/4 cup Red Cabbage shredded thin
  • 1 head Baby Bok Choy cleaned and sliced thin
  • 2 cups Mixed Baby Greens
  • 1 cup Mini Bell Peppers cored and sliced into rings
  • 1/4 cup Edamame cooked and shelled
  • 1/2 cup Asian Pears peeled, cored, and julienned
  • 1 small Carrot peeled and sliced
  • 1/4 cup Cashews roasted and lightly chopped
  • 1/2 cup Fried Won Ton Strips
  • Ginger Cilantro Dressing
  • 3 Tablespoons Garlic peeled
  • 3 Tablespoons Ginger peeled and chopped small
  • 1 small Egg
  • 2 Tablespoons Peanut Butter
  • 6 ounces Sweet Chili Sauce
  • 2/3 cup Rice Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Sesame Oil
  • 3 cups Canola Oil
  • 1/4 of a bunch Cilantro de-stemmed and cleaned
  • 1 Green Onions sliced into thin rings
  • Salt & Pepper to taste

Method
 

  1. For the Salad:
  2. In a large mixing bowl, add first 8 ingredients (Napa Cabbage through the Carrot) and mix until combined.
  3. Add the dressing and toss well.
  4. Remove salad from bowl and place in a pile on a round plate.
  5. Sprinkle cashews over salad.
  6. Place fried won ton strips on top of salad and serve.
  7. For the Dressing:
  8. Combine the first 7 ingredients into a blender and blend until a smooth puree.
  9. While blender is still running, slowly add in the salad and sesame oil.
  10. Once all oil is incorporated to dressing, add in cilantro and blend until smooth. Adjust seasoning with salt and pepper and remove from blender to serving vessel.
  11. Stir in the thinly sliced scallions and serve.