Thai Crunch Salad-Cheesecake Factory

Thai Crunch Salad

1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced (white and pale green parts only)
1 large English (hothouse) cucumber, peeled, cored and julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
2 cups roasted peanuts
4 grilled skinless chicken breasts

1 cup Lime-Cilantro Dressing (recipe follows)
4 cups fried won ton strips
2 cups crisp rice sticks
1/2 cup Thai Peanut Dressing (recipe follows)
2 ripe avocados, peeled, pitted and cut into 1/2-inch dice (optional)


LIME-CILANTRO DRESSING:

1/4 small red bell pepper, cored and cut into 1/2-inch pieces
1 small bunch cilantro leaves, coarsely chopped
1 tablespoon plus 2 teaspoons honey
1 tablespoon plus 2 teaspoons white vinegar
1 tablespoon plus 1 1/2 teaspoons lime juice
1 1/2 teaspoons light corn syrup
2 teaspoons Dijon mustard
1/2 teaspoon Asian sesame oil
1/4 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil


THAI PEANUT DRESSING:

2 tablespoons creamy peanut butter
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 1/2 teaspoons water
1 1/2 teaspoons soy sauce
1 tablespoon sugar
3/4 teaspoon kosher salt
Scant 1/4 teaspoon cayenne pepper
Pinch of crushed red pepper flakes
1 tablespoon canola oil


Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.

Cut chicken into 1/2-inch cubes and add to mixing bowl.

Pour Lime-Cilantro Dressing into bowl and toss to mix thoroughly. Gently toss in fried won ton strips. Divide salad among 4 very large, chilled serving plates.

Sprinkle crisp rice sticks over the top of each salad, then use a squeeze bottle or syrup dispenser to drizzle Thai Peanut Dressing over rice sticks.

If serving salads with avocado, distribute over salads. Serve immediately.



For Lime-Cilantro Dressing:

Place bell pepper and cilantro leaves in work bowl of food processor, then add honey, vinegar, lime juice, corn syrup, mustard, sesame oil, ginger, salt and pepper. Process until smooth, 30 to 60 seconds. With food processor on, add oil in thin stream and continue processing for 1 minute after all oil has been added; there should be no oil on surface. Store covered in refrigerator for up to 1 week (whisk before using).


For Thai Peanut Dressing:

Whisk together peanut butter, vinegar, honey, water and soy sauce. Stir in sugar, salt, cayenne pepper and red pepper flakes. Add oil and continue whisking until smooth. Use immediately or refrigerate for up to 5 days. Bring to room temperature and whisk before using.