Thai Crunch Salad


1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
5 green onions, thinly sliced
1 large English (hothouse) cucumber, peeled, cored and julienned
1 large bunch cilantro, chopped
2 cups cooked shelled edamame (soybeans)
2 cups roasted peanuts
2 cups chopped Portobello mushrooms, grilled or sautéed
1 cup lime-cilantro dressing (see below)
4 cups fried wonton strips
2 cups crisp rice sticks
2 ripe avocados, peeled, pitted, cut into 1/2-inch chunks
1/2 cup Thai peanut dressing (see below)

Place cabbages, carrots, green onions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix. Cut portobellos into ½-inch cubes and add to mixing bowl. 

Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Sprinkle crisp rice sticks over top of each salad when serving, then use a squeeze bottle or syrup dispenser to drizzle Thai peanut dressing over rice sticks.
Top each salad with diced avocado. Serve immediately.

Lime Cilantro Dressing
(Makes 1 cup)

1/4 small red bell pepper, cored and cut into 1/2-inch pieces
1 small bunch cilantro leaves, coarsely chopped
1 tbsp + 2 tsp honey or agave nectar
1 tbsp + 2 tsp white vinegar
1 tbsp + 1 1/2 tsp lime juice
1 1/2 tsp light corn syrup
2 tsp Dijon mustard
1/2 tsp toasted sesame oil
1/4 tsp minced fresh ginger
1/2 tsp sea salt
1/4 ground black pepper
1/2 cup extra-virgin olive oil

Place bell pepper and cilantro leaves in food processor, then add remaining ingredients except for olive oil. Process until smooth, 30 to 60 seconds. 

With food processor on, add olive oil gradually and continue processing for 1 minute after all the oil has been added; there should be no oil on the surface. Store covered in refrigerator for up to 1 week (whisk before using).

Thai Peanut Dressing
(Makes ½ cup)

2 tbsp creamy peanut butter
1 tbsp seasoned rice vinegar
1 tbsp honey or agave nectar
1 1/2 tsp water
1 1/2 tsp soy sauce
1 tbsp sugar
3/4 tsp salt
1/4 tsp (scant) cayenne pepper
Pinch of crushed red pepper flakes
1 tbsp canola oil

Whisk together peanut butter, vinegar, honey, water and soy sauce. Stir in sugar, salt, cayenne and red pepper flakes. Add oil and continue whisking until smooth. Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.