This filling salad travels well so is great for school or office lunch. Plenty of fresh herbs and vegetables will leave you satisfied.
What you will need
2 cups Kale
2 cups Red Cabbage or Green Cabbage
½ cup Red Bell Pepper
¼ cup Cilantro
.25 oz Fresh Mint
1 Tbsp Green Onions
¼ cup Roasted Peanuts
THAI PEANUT DRESSING
⅓ cup Peanut Butter
2 Tbsp Lime Juice
3 Tbsp Honey
1 ½ Tbsp Rice Wine Vinegar
1 ½ Tbsp Soy Sauce
1 tsp Sesame Oil
1 tsp Sriracha or Sambal Oelek
½ inch Fresh Ginger
1 Clove Garlic(Nutritional facts 201 calories, 13.35 g fat, 17.75 g carbohydrates, 6.55 g protein, undefined mg cholesterol, 351 mg sodium)
How to cook
Gather all ingredients for the peanut sauce dressing and salad.
MAKE THE THAI PEANUT DRESSING
Grate or chop the fresh ginger and clove of garlic into the base of a food processor or blender. If you don't have a blender, you can use creamy peanut butter and whisk it together.
Juice the lime - you will need about 2 Tbsp of juice.
Add the soy sauce to the food processor.
Pour in the rice wine vinegar and sesame oil.
Use a spatula to add the honey and sriracha hot sauce. If you prefer it less spicy, you can leave out the sriracha, or, on the other hand, add more if you like spice!
Add the peanut butter to the mixture.
Thin the mix a bit with water. I used about 2 tablespoons. Feel free to add more to get your desired consistency.
Blend the ingredients together until smooth, scraping down the sides as necessary.
PREPARE THE SALAD
Finely chop the cilantro.
Pick the mint leaves from the stem and finely chop.
Cut the bell pepper in half and remove the stem and seeds. Slice into thin strips. Cut the strips in half.
Wash and grate the carrot.
Cut the cabbage in half so that it lays flat on the board. Cut in half once more leaving the root end intact and slice into very thin strips.
Strip the kale leaves off of the stem and chop into bite-sized pieces.
Mix the cabbage and kale together in a large bowl.
Remove the root and thinly slice the green onion.
Cut the sides of the mango off along the edge of the pit. Use a spoon to scoop the mango out of the skin.
Slice the mango halves into strips.
Add the grated carrots, chopped red bell pepper, and sliced mango to the top of the kale and cabbage.
Top the salad with the chopped mint, cilantro, green onion, and peanuts.
Toss with the Thai Peanut Dressing.