Crunchy Thai Salad

Oh this salad is so addicting! I try to make it at least once every couple of weeks. It's a little time consuming with the chopping, frying, and homemade dressing, but it's magic... In your mouth. I promise.

Plus, you can put whatever you want into it! Just don't skip the homemade peanut dressing or crunchy wontons. But really... Why would you? Unless you're allergic to peanuts, then I'm sorry!

For the Salad:
1 bag of coleslaw mix
1 red bell pepper
1 cup cooked edemame, shelled
3 green onions, chopped
1 red bell pepper, chopped
1/2 cup peanuts
1/4 cup fresh cilantro, chopped
1 avocado, diced
2 chicken breasts, cooked and chopped
Vegetable oil for frying
1 package wonton wrappers

For the Dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 Tablespoon soy sauce
1 teaspoon Sesame Oil
1 Tablespoon creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon sriracha sauce
1 large garlic clove

Start by making the salad. Place all of the ingredients, except the wonton wrappers, into a salad bowl. Toss to combine.

Heat vegetable oil, enough to go 2 inches up a stock pot or soup pan, to 375 degrees. Remove 10 wontons from the package and dice into 1/4" strips. Place the remaining wontons in the fridge as you will no longer need them. Fry the strip in batches until golden brown and crisp. Drain on a paper towel lined plate and season with a sprinkle of salt (they fry up very quickly!)

Now, let's make the dressing!

Get out all of your ingredients and place in a blender. You are welcome to whisk it instead but I like the smoothness that is created from the blender. Blend for 30 seconds until the ingredients are combined. Pour into a serving vessel.

Portion out a serving of the salad, top with crispy wontons and drizzle with the dressing!
I absolutely love the different textures from the creamy avocado, Asian laden peanut dressing, and crispy peanuts, and wontons!
This salad is a fantastic dinner or lunch option and if you don't dress the entire salad, makes amazing leftovers! Enjoy!