Thai Salad
This Thai salad is so delicious and filling that it is sure to become one of your favorites.
Ingredients
- 2 cups Kale or baby cale Thinly sliced
- 1 ½ cups Napa cabbage Thinly sliced
- 1/2 cup Red Bell Peppers Thinly sliced
- 1/2 cup Carrots Shredded
- 1 Mango Thinly Sliced
- 1 handful Cilantro Chopped
- 1 Cucumber Cut into chunks
- 3 Spring Onions Thinly sliced
- 1 Fresh Red Chili (Optional)
Dressing
- 1/3 Cup Peanut Butter Smooth
- 2 tbsp Lime Juice
- 3 tbsp Honey or Maple Syrup
- 1½ tbsp Rice Wine Vinegar
- 1½ tbsp Soy Sauce
- 1 tsp Sesame Oil
- ½ tsp Ginger Minced
- 1 Clove Garlic Finely chopped
- 1 tbsp Water
Topping
- 1/4 cup Peanuts Roughly chopped
Instructions
- In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Set aside while you make the dressing. Peanut Dressing- In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed. To Serve- Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts. Tip:I like to serve in a bowl along with a little brown rice
