Thai Crunch Salad with Peanut Dressing is loaded up with healthy veggies, herbs and scallions. EASY, Vegan and gluten free!

4 Cups shredded Cabbage

1 Cup shredded (or matchstick) Carrots

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1-2 Cups veggies of your choice- sliced cucumber, radish, matchstick kohlrabi , matchstick jicama, snap peas, grated turnips,  or shredded green papaya, or sliced mango.

1 cup chopped fresh herbs- mint, basil, or cilantro ( a combo is nice)

½ C-¾ C sliced scallions ( or chives) sliced on the diagonal ( or sub thinly sliced red onion)

½ C crushed roasted peanuts (or cashews)

1 Orange, zest and juice

1 lime, juice

⅓ C honey (or agave)

2 Garlic cloves

3 Thin sliced disks of Ginger ( about 1 ½ T)

¼ C olive  oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce or Braggs Liquid Amino Acids ( GF)

1 tsp sambal ( red chicle paste) or sriracha sauce

3-4 T roasted peanuts, or use peanut butter

Place cabbage, veggies, scallions and herbs ( save a tablespoon for garnish)  in a large bowl.  Add peanuts, saving some for the top (or add right before serving).
Make dressing: Zest the orange, set aside, then juice the orange into a ½ cup measuring cup. Juice the lime into the same measuring cup. You should have roughly ⅓ to ½ Cup of fresh citrus juice. Add the juice, zest and all the rest of the ingredients except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally add 3 tablespoons peanuts ( or peanut butter) blend again, adding more to desired thickness.
Dress the salad with some or half of the dressing- you may not need all – tossing as you go, adding more if necessary.
Refrigerate the salad –it likes to be nice and cold.
Garnish with remaining herbs and peanuts. Serve with the optional Sambal Chicken  or  Baked  Ginger Sesame Tofu