Re: Salads
Here's one I love.
CRUNCHY THAI SALAD WITH PEANUT DRESSING
INGREDIENTS
Thai Salad-
• 2 cups kale , thinly sliced, or baby kale
• 1 1/2 cups napa cabbage , thinly sliced (BOK CHOI)
• 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 (CORIANDER)
• 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 smooth
• 2 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 (SWEET CHILLI SAUCE)
• 1/2 teaspoon ginger , minced
• 1 clove garlic , roughly chopped
• 1 tablespoon water
INSTRUCTIONS
Thai Salad-
1. In a large bowl add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.
Peanut Dressing-
1. In a blender add peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water.
2. Puree until smooth and combined, about 1 minute. Alternatively, the ingredients can be whisked together in a medium-sized bowl.
3. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.