Thai Salad with Peanut Dressing

To prepare the dressing, add the peanut butter, vinegar, oil, lime juice, tamari, honey, garlic, ginger, salt, red pepper flakes, and 1 tablespoon of water to a 14-ounce jar and whisk well to combine. If you'd like a runnier consistency, add another tablespoon of water and mix again. Note: I use a microplane to finely mince the garlic and ginger into the mix, so there won't be any large chunks in the final dressing. 2. Add the shredded romaine, cabbage, carrots, green onion, bell pepper, and cilantro to a large bowl. When you're ready to serve the salad, drizzle half the dressing over the veggies and toss well. 3. Taste the salad, and add more dressing as needed. (You might not use it all; I like to serve the extra on the side.) Add the chopped nuts, if you'd like extra crunch, then serve right away. Leftover dressing will keep well in an airtight container in the fridge for up to 5 days. 4. prep15 mins 5. cook30 mins 6. total45 mins