Thai Crunch Salad (Peas and Thank You)
1 head napa cabbage, cut into 1/4 inch strips
1 head romaine lettuce, cut into 1/4 inch strips
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced
1 large English cucumber, julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
1 cup roasted peanuts (we substituted cashews)
4 servings Teriyaki Tofu (optional)
1 cup Almond Ginger Dressing
1 cup crispy wonton strips (optional)
Combine all ingredients in large bowl and add dressing. Toss to mix thoroughly. Top with wonton strips and serve immediately.
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