Chopped Thai Salad with Coconut-Curry Dressing

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 1/2 cup Cilantro
  • 1 clove Garlic
  • 1 Juice of a lime
  • 3 cups Kale
  • 1 cup Mango
  • 2 cups Napa cabbage
  • 1/2 cup Peanuts
  • 1 Red bell pepper

• Canned Goods

  • 1 can Coconut milk, low-fat

• Condiments

  • 1/4 cup Peanut butter, creamy
  • 1 tsp Sriracha

• Baking & Spices

  • 1 tbsp Curry powder, yellow
  • 1 tsp Kosher salt

Found on thewickednoodle.com

Description

Ingredients

• 1 can low-fat coconut milk
• 1/4 cup creamy peanut butter
• 1 tablespoon yellow curry powder
• 1 clove garlic
• juice of a lime
• 1-2 teaspoons sriracha
• 1 teaspoon kosher salt (or to taste)
• 3 cups chopped kale
• 2 cups chopped napa cabbage
• 1 red bell pepper, chopped
• 1 cup shredded carrots
• 1 cup chopped mango
• 1/2 cup chopped peanuts
• 1/2 cup chopped cilantro

Directions

• Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool.
• Place remaining ingredients into a large bowl, toss with dressing and serve immediately.