INGREDIENTS
Thai Salad-
2 cups kale , thinly sliced, or baby kale1 1/2 cups napa cabbage , thinly sliced
1 1/2 cups red cabbage , thinly sliced
1/2 cup red bell pepper , thinly sliced
1/2 cup carrot , shredded
1 mango , thinly sliced
1/4 cup cilantro , chopped
8 mint leaves , thinly sliced
1 tablespoon green onions , thinly sliced
1/4 cup peanuts , roasted, roughly chopped
Peanut Dressing-
1/3 cup peanut butter , natural creamy or smooth2 tablespoons lime juice
3 tablespoons honey , or pure maple syrup
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce , low sodium
1 teaspoon sesame oil
1 teaspoon sriracha
1/2 teaspoon ginger , minced
1 clove garlic , roughly chopped
1 tablespoon water
INSTRUCTIONS
Thai Salad-
- In a large bowl add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.
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, the ingredients can be whisked 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.
RECIPE NOTES
- 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 black pepper and chopped peanuts.
- Serving Size= 1 1/2 cups of salad
- If you like the dressing less sweet, start with 1 tablespoon honey and gradually add more to taste.
Nutrition Facts
Crunchy Thai Salad with Peanut Dressing
Amount Per Serving
Calories 179Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 340mg14%
Potassium 392mg11%
Total Carbohydrates 24g8%
Dietary Fiber 3g12%
Sugars 14g
Protein 6g12%
Vitamin A164%
Vitamin C146%
Calcium8%
Iron6%
* Percent Daily Values are based on a 2000 calorie diet.