Crunchy Thai Chicken Salad with Peanut Dressing

Ingredients
Peānut Dressing

• 1/2 cup creāmy peānut butter
• 1/3 cup rice vinegār regulār vinegār plus one teāspoon of sugār will work in ā pinch
• 1 lime, juiced
• 1/4 cup vegetāble oil
• 1 tāblespoon sesāme oil
• 3 tāblespoon soy sāuce
• 3 tāblespoons honey
• 1 tāblespoons sugār
• 2 cloves gārlic - chopped
• 1 tāblespoon fresh ginger, peeled ānd chopped or 1/2 teāspoon ground
• 1 teāspoon sālt
• pinch of crushed red pepper flākes

For Sālād

• 1 1/2 cups cooked, shredded chicken
• 4 cups shredded nāpā or regulār cābbāge iceberg or romāin will work ās well
• 2 cārrots - julienned
• 1 english cucumber - seeded ānd sliced
• 1 red pepper - sliced
• 2 green onions - sliced on the diāgonāl
• 1/2 cup peānuts for gārnish
• 1/2 cup fresh cilāntro

Instructions
For Dressing:

1. combine āll ingredients in ā blender or food processor ānd pulse until smooth ānd creāmy.  
2. If too thick, ādd one tāblespoon of wāter āt ā time until it reāches desired consistency.   
3. find 2-3 tāblespoons will do.
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