Thai Crunch Salad



Step 1. Soak the dates in hot water for at least 15 minutes to soften. Drain and set aside.

Step 2. Transfer the thawed edamame  onto a large rimmed baking sheet. Drizzle with oil, and sprinkle with garlic powder, and salt. Bake for about 20 minutes, or until crispy. Or air fry for 10 minutes, or until crispy.

Step 3: Transfer the soaked dates, peanut butter, tamari, rice vinegar, lime juice, sriracha, ginger, and garlic to the canister of a blender.

Step 4. Blend on high until creamy.

Step 5. Place the noodles in a medium heatproof bowl and add boiling water. Cover and set aside for about 3 minutes. Drain. Chop them into about 2-inch pieces using kitchen shears as desired (optional).

Step 6. Transfer the edamame, noodles, bell pepper, cabbage, sugar snap peas, green onion, and cilantro to a large bowl. Add the desired amount of peanut sauce and mix well. Garnish with the hemp seeds, if using.

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Full Recipe: