Makes 8-10 servings.

Equipment

  • Blender
  • Cutting board
  • Large knife
  • Julienne peeler or food processor
  • Very large bowl
  • Serving bowls (or plates, YOLO)

Ingredients

Salad

  • 1 small green cabbage
  • 2 bell peppers
  • 1 large cucumber
  • 1 large carrot (or 3 small carrots)
  • 1 cup edamame
  • 5-10 green onions
  • 1/4 cup cilantro
  • Handful of peanuts per serving
  • 2 pints of cherry tomatoes

Dressing

  • 5 cloves of garlic
  • Finger sized chunk peeled ginger
  • 3/4 cup peanuts (or peanut butter)
  • 3 tbsp lime juice
  • 3 tbsp rice vinegar
  • 1/4 cup grape seed oil (or an amount to taste)
  • 1 tbsp honey, agave, or sugar
  • 2 tbsp soy sauce (or an amount to taste)
  • 1 jalapeno or chili flakes (or an amount to taste)

Instructions

Salad

  1. If the edamame has not been pre-cooked, skip otherwise
    1. Boil in water for 1 minute
    2. Rinse immediately in cold water
  2. Finely shred cabbage
  3. Chop bell peppers
  4. Julienne the cucumber
  5. Julienne the carrots
  6. Chop cilantro
  7. Thinly slice the onions
  8. Add all ingedients to a large bowl
  9. Mix

Dressing

  1. Put all dressing ingredients into blender
  2. Blend until smooth
  3. Put into a bowl for storage and gradual serving

Serving

  1. Chop enough cherry tomatoes for each serving
  2. Add cherry tomatoes
  3. Add salad portion to bowls
  4. Combine salad with dressing into individual portions
  5. Top each serving with peanuts
  6. Refrigerator what’s remaining (salad and dressing separately)