Name: Thai Crunch Salad
Ingredients: 4 tablespoons natural peanut butter; 2 tablespoons rice vinegar; 2 tablespoons lime juice; 2 tablespoons soy sauce; 2 tablespoons maple syrup; 1 large clove garlic, peeled and roughly chopped; 1/2 teaspoon dried ginger; 4 tablespoons avocado oil; 4 tablespoons water; 1/2 head napa cabbage, roughly chopped; 1/2 head purple cabbage, roughly chopped; 1 cup shredded carrots; 1/2 english cucumber, diced; 1/2 cup cooked edamame; 1 head scallions, chopped; 1 1/2 bell peppers, chopped; 1/2 bunch cilantro, coarsely chopped; avocado; crushed peanuts

Ingredients

For the dressing:

4 tablespoons natural peanut butter
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons maple syrup
1 large clove garlic, peeled and roughly chopped
1/2 teaspoon dried ginger
4 tablespoons avocado oil
4 tablespoons water

For the salad:

1/2 head napa cabbage, roughly chopped
1/2 head purple cabbage, roughly chopped
1 cup shredded carrots
1/2 english cucumber, diced
1/2 cup cooked edamame
1 head scallions, chopped
1 1/2 bell peppers, chopped
1/2 bunch cilantro, coarsely chopped
avocado
crushed peanuts

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Instructions

To make the dressing, put all ingredients in blender except water and oil. Blend to combine. With the motor running, slowly add oil and then water to get a nicely thick dressing consistency.
Add all the veggies to one large bowl and toss with about 1/2 the dressing. Serve in individual bowls and top with diced avocado, crushed peanuts, a sprinkle of cilantro and a drizzle of dressing.
Alternately you could dress the salads individually if you want to make it ahead and eat it throughout the week. The prepped vegetables should stay fresh for about 5 days in the fridge.