Thai-Style Peanut Cabbage Salad - cooking recipe

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 ounce) package sweet potato chips, lightly crushed (such as Terra)

Preparation

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.
To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
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.