Crunchy Asian Chopped Cabbage Salad With Peanut Dressing

• ¾ cup soybean oil
• ¼ cup rice wine vinegar
• Juice from ½ lime
• 1 Tablespoon peanut butter
• 1 Tablespoon maple syrup or honey
• 1 clove garlic
• 1 teaspoon fresh ginger, minced
• 1 teaspoon soy sauce
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Salad

• 2 cups napa cabbage, chopped
• 2 cups red cabbage, chopped
• 1 cup carrots, thinly sliced
• 1 cup red peppers, chopped
• 1 cup edamame, shelled and cooked
• 1 cup cilantro, chopped
• ½ cup radishes, chopped
• ½ cup peanuts
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1. Make the dressing by combining all the ingredients in a high-speed blender, and blend until smooth and creamy. Set aside or refrigerate until ready to use.
2. Combine all the salad ingredients in a large bowl and toss.
3. Add ½ cup (or more to taste) of the dressing to the veggies, and mix well before serving. Or serve the dressing on the side (2 Tablespoons dressing per 2 cups salad).
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Source: 2016 Soyfoods Guide