Thai Crunch Salad

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

Mga Tagubilin

1. Slaw

   1

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

2. Dressing

   2

   Combine all of the dressing ingredients and whisk well.

3. Assembly

   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.