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Let the dressing sit at room temperature for about an hour before serving, and shake the jar to reintegrate the oil with the other ingredients

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Crunchy Thai Chicken Salad with Peanut Dressing Ingredients Peanut Dressing 1/2 cup creamy peanut butter 1/3 cup rice vinegar regular vinegar plus one teaspoon of sugar will work in a pinch 1 lime, juiced 1/4 cup vegetable oil 1 tablespoon sesame oil 3 tablespoon soy sauce 3 tablespoons honey 1 tablespoons sugar 2 cloves garlic - chopped 1 tablespoon fresh ginger, peeled and chopped or 1/2 teaspoon ground 1 teaspoon salt pinch of crushed red pepper flakes For Salad 1 1/2 cups cooked, shredded chicken 4 cups shredded napa or regular cabbage iceberg or romain will work as well 2 carrots - julienned 1 english cucumber - seeded and sliced 1 red pepper - sliced 2 green onions - sliced on the diagonal 1/2 cup peanuts for garnish 1/2 cup fresh cilantro Instructions For Dressing: combine all ingredients in a blender or food processor and pulse until smooth and creamy

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