Thai Crunch Salad with Peanut Lime Dressing

Peanut Lime Dressing ( I wrote this up in small amounts for a 1-2 serving size recipe, then tripled it when I made it to fill the above pictured dressing container.)
3 Tbsp. creamy peanut butter
1 1/2 Tbsp. lime juice (approx. 1/2 lime)
1 tsp. garlic, minced
1 1/2 tsp. ginger root, minced
2 Tbsp. cilantro, chopped
1 tsp. brown sugar
1/8 tsp. cayenne pepper
3 tsp. coconut milk
1 Tbsp. rice vinegar
1 tsp sesame oil
1/4 cup plus 1 Tbsp. canola oil
       In a blender jar combine all of the ingredients, except the canola oil. Blend on high until well mixed.  Continue to blend and slowly pour the canola oil into the blender to emulsify it into the dressing.

Thai Crunch Salad
rice noodles, follow package directions for cooking (very easy!)
carrots, matchstick cut
purple cabbage, thinly sliced
cucumbers, seeded and sliced
cashew halves
green onions, sliced
   Fill the bottom of your bowl with noodles and add the desired amount of vegetables on top. Pour on a generous amount of dressing and toss to coat.