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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
  

  • 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

Instructions
 

  • For the Salad:
  • In a large mixing bowl, add first 8 ingredients (Napa Cabbage through the Carrot) and mix until combined.
  • Add the dressing and toss well.
  • Remove salad from bowl and place in a pile on a round plate.
  • Sprinkle cashews over salad.
  • Place fried won ton strips on top of salad and serve.
  • For the Dressing:
  • Combine the first 7 ingredients into a blender and blend until a smooth puree.
  • While blender is still running, slowly add in the salad and sesame oil.
  • 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.
  • Stir in the thinly sliced scallions and serve.
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