Crunchy Thai Salad with Peanut Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrot
  • 1/4 cup Cilantro
  • 1 clove Garlic
  • 1/2 tsp Ginger
  • 1 tbsp Green onions
  • 2 cups Kale
  • 1 Mango
  • 8 Mint, leaves
  • 1 1/2 cups Napa cabbage
  • 1/4 cup Peanuts, roasted
  • 1/2 cup Red bell pepper
  • 1 1/2 cups Red cabbage

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lime juice
  • 1/3 cup Peanut butter, creamy or smooth natural
  • 1 1/2 tbsp Soy sauce, low sodium
  • 1 tsp Sriracha

• Oils & Vinegars

  • 1 1/2 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Liquids

  • 1 tbsp Water

Found on jessicagavin.com

Description

Directions

• 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.
• 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.
• 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. Enjoy!

Nutrition