Thai Crunch

• Total time: – min
• Cook time: – min
• Prep time: – min

• 4 cups napa cabbage, red cabbage, or lettuce (or a combination)
• 1 carrot, julienned
• 2 green onions, sliced
• ¼ cup frozen edamame (soy beans), thawed
• ½ cucumber, sliced
•  Thai Peanut Dressing
•  crushed peanuts (optional)
•  fresh cilantro (optional)
•  lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef's Note: For a soy-free version, substitute chickpeas for the edamame.

Servings per batch: 1

• Calories: 300
• Fat: 11.70g
• Carbohydrate: 39.40g
• Dietary Fiber: 13.70g
• Sugars: 16.30g
• Protein: 17.30g