Thai Salad with Peanut Dressing

Ingredients

kalethinly sliced

2 cup

napa cabbagethinly sliced

1 1/2 cup

red cabbagethinly sliced

1 1/2 cup

red bell peppersliced

1/2 cup

carrotshredded

1/2 cup

mangosliced

1

cilantro

1/4 cup

mint

8 leaf

green onionsliced

1 tbsp

peanut buttercreamy

1/3 cup

lime juice

2 tbsp

honey

Dairy-freemaple syrup

3 tbsp3 tbsp

rice vinegar

1 1/2 tbsp

soy sauce

Gluten-freetamari

1 1/2 tbsp1 1/2 tbsp

sesame oil

1 tsp

sriracha

1 tsp

gingerminced

1/2 tsp

garlicminced

1 clove

water

1 tbsp

peanutsroasted, roughly chopped

Nut-freeroasted sunflower seeds roughly chopped

1/4 cup1/4 cup

salt

to taste

black pepper

to taste

Method

1. 01Combine kale, napa cabbage, red cabbage, bell pepper, carrot, mango, cilantro, mint, and green onion in a large bowl.
2. 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.
3. 03Add water to thin if needed. Season with salt and pepper.
4. 04Toss salad with dressing to coat. Top with chopped peanuts and black pepper.

Fits

• Vegetarian
• Pescatarian
• Vegan
• Egg-free