January 2019 April Lemmon Thai Crunch Salad, Chicken Curry with Peanut Sauce, & Coconut Cheesecake Thai Crunch Salad For the Thai Peanut Dressing 1/4 cup creamy peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons fresh lime juice, from one lime 3 tablespoons vegetable oil 1 tablespoon soy sauce (use gluten-free if needed) 2 tablespoons honey 2-1/2 tablespoons sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh cilantro leaves For the Salad 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color) 1 cup prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 small English cucumber, halved lengthwise, seeded and thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, thinly sliced 1/2...