Thai salad with peanut sauce dressing will be your new obsession! Each bite packs a powerhouse of fresh superfoods all in one bowl.
ingredient
- 2 cups sliced kale
- 1 ½ cups sliced napa cabbage
- 1 ½ cups sliced red cabbage
- ½ cup sliced red bell pepper
- ½ cup shredded carrot
- 1 mango, sliced
- ¼ cup cilantro
- 8 mint leaves
- 1 tablespoon sliced green onions
- ¼ cup peanuts, roasted, roughly chopped
- ⅓ cup creamy peanut butter
- 2 tablespoons lime juice
- 3 tablespoons honey, or maple syrup
- 1 ½ tablespoons rice wine vinegar
- 1 ½ tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- ½ teaspoon minced ginger
- 1 clove minced garlic
- 1 tablespoon water
Directions
- Combine the Vegetables – In a large bowl, add thin slices of kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.
- Make the Peanut Dressing – In a blender, add peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. Alternatively, whisk the ingredients together in a medium-sized bowl.Add more water to thin out the dressing if desired. Season with salt and pepper as needed.
- To Serve – Gradually add enough dressing to coat the salad, and toss to combine. Drizzle with more if there's any remaining. Top with freshly cracked black pepper and chopped peanuts.
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