Thai Crunch Salad

• ### For the Slaw
• 4 cups (960ml) shredded coleslaw mix (typically 1 package)
• 1 cup (240ml) shredded carrots (typically 1/2 package from your local grocery store)
• 1 red bell pepper, sliced thinly
• 1 English cucumber, seeded and thinly sliced
• 1 cup (240ml) shelled edamame, cooked and cooled
• 4 green onions, thinly sliced, plus more for garnish
• 1/2 cup (120ml) cilantro, chopped
• 1/2 cup (120ml) salted cashews, peanuts, or sliced almonds
• 1 (85g) package of ramen noodle soup mix, broken apart
• ### For the Dressing
• 2 TBSP (30ml) honey
• 2 TBSP (25g) sugar
• 1/4 cup (60ml) oil
• 1/4 cup (60ml) lime juice (or rice vinegar)
• 1/4 cup (60ml) peanut butter
• 1 TBSP (15ml) soy sauce
• 1 tsp (5ml) Sambal Oelek
• 1 tsp (5ml) sesame oil
• 1/4 tsp (1ml) red pepper flakes
• 1/2 tsp (2.5g) salt
• 1 1/2 inch (4cm) piece of ginger, grated
• 2 large garlic cloves, pressed

Instructions

1. 1

   Combine all of the slaw ingredients in a large bowl except for the cashews.

2. 2

   Combine all of the dressing ingredients and whisk well.

3. 3

   Pour the dressing over the slaw.

4. 4

   Garnish with cashews and stir in the broken-up Ramen just before serving.

5. 5

   Serve immediately or refrigerate until ready to serve.