Thai-Style Peanut Cabbage Salad

A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time.

• Ready In: 10 mins
• Serves: 6

Ingredients

• Dressing

• 1⁄3 cup brown sugar
• 2  tablespoons water
• 4  garlic cloves, peeled and chopped (not pressed)
• 1⁄2 teaspoon red pepper flakes
• 2  tablespoons soy sauce
• 1⁄4 cup lime juice
• 2  tablespoons  peanut oil
• 1  teaspoon fresh ginger, grated
• 1⁄4 teaspoon salt

• Salad

• 1⁄4 lb green beans, blanched
• 4  cups  Baby Spinach
• 2  cups green cabbage, thinly sliced
• 3  green onions, sliced
• 1⁄2  red pepper, slivered
• 2⁄3 cup  dry roasted peanuts, rough chopped
• 1⁄4 cup basil, chopped (optional)
• 1 (1 ounce) package  roasted  vegetable chips (such as Terra) or 1 (1 ounce) package  sweet  potato chips, lightly crushed (such as Terra)

Directions

1. To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
2. To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.