Thai Crunch Salad

This recipe is modified courtesy original recipe from Peas and Thank You cookbook, IT IS SO YUMMY!

1 head of napa cabbage, chopped (or a pre-chopped cabbage/carrot mix)

1 head of romaine lettuce, chopped

2 large carrots, chopped (I skipped this because I used a pre-chopped mix with carrots)

1 large cucumber, seeded and cut into thin 1 inch strips

1 large bunch of cilantro, chopped

2 cups of cooked, shelled edamame

3/4 cup cashews

tofu*

Almond Ginger Dressing**

Wonton strips (cut wonton wrappers into 1/4 inch strips, spray a baking sheet with olive oil spray, lay out wonton strips and spray again, top with light sprinkle of salt, bake at 350 degrees for about 5-7 minutes or until browned and crispy)

*One 12-14 ounce container of extra firm tofu. To press open package and drain liquid. Slice into 1/4 inch slabs. Line a plate/platter/cutting board with towel or dish rag and place slabs in single layer on top. Add another towel or dish rag and place a large cutting board or skillet on top. Add books or other weighted pans and let it sit for 20minutes to 2 hours. It will firm further and be easier to use. Once ready we dipped in low sodium soy sauce. Spray a pan with olive oil cooking spray and cook tofu over medium heat until browned. Chop into cubes.

**Dressing

1/2 cup almond butter

1/2 cup raw nuts such as almonds or cashews

1 1/2 tbsp reduced sodium soy sauce

2 tbsp agave

2 tbsp lime juice

1/2 tsp garlic

1 tbsp minced fresh ginger

1/2 cup water

Mix all ingredients in food processor until smooth. YUM!

Toss all the ingredients with dressing and top with wonton strips. Serve immediately.

Serves 4 entree salads.