Name: Thai Salad with Peanut Dressing
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cup kale, thinly sliced; 1 1/2 cup napa cabbage, thinly sliced; 1 1/2 cup red cabbage, thinly sliced; 1/2 cup red bell pepper, sliced; 1/2 cup carrot, shredded; 1 mango, sliced; 1/4 cup cilantro; 8 leaf mint; 1 tbsp green onion, sliced; 1/3 cup peanut butter, creamy; 2 tbsp lime juice; 3 tbsp honey; 1 1/2 tbsp rice vinegar; 1 1/2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp sriracha; 1/2 tsp ginger, minced; 1 clove garlic, minced; 1 tbsp water; 1/4 cup peanuts, roasted, roughly chopped; to taste salt; to taste black pepper

Estimate, per serving

Cal: 179
Protein: 6g
Carbs: 24g
Fat: 8g
Sodium: 340mg
Fiber: 3g

Ingredients

kalethinly sliced: 1 cup
napa cabbagethinly sliced: 3/4 cup
red cabbagethinly sliced: 3/4 cup
red bell peppersliced: 1/4 cup
carrotshredded: 1/4 cup
mangosliced: 1
cilantro: 1/8 cup
mint: 4 leaf
green onionsliced: 1/2 tbsp
peanut buttercreamy: 0.17 cup
lime juice: 1 tbsp
honey: 1 1/2 tbsp1 1/2 tbsp
rice vinegar: 3/4 tbsp
soy sauce: 3/4 tbsp
sesame oil: 1/2 tsp
sriracha: 1/2 tsp
gingerminced: 1/4 tsp
garlicminced: 1 clove
water: 1/2 tbsp
peanutsroasted, roughly chopped: 1/8 cup
salt: to taste
black pepper: to taste

Method

01Combine kale, napa cabbage, red cabbage, bell pepper, carrot, mango, cilantro, mint, and green onion in a large bowl.
02Blend peanut butter, lime juice, honey, rice vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water until smooth, about 1 minute. Alternatively, whisk together in a bowl.
03Add water to thin if needed. Season with salt and pepper.
04Toss salad with dressing to coat. Top with chopped peanuts and black pepper.

Fits

Vegetarian
Pescatarian
Vegan
Egg-free