This Crunchy Thai Salad packs a lot of colors and flavors into one dish! The dish is the epitome of refreshment with crisp kale, earthy cabbage, bright bell pepper, fragrant cilantro, fresh mint, and juicy mango, but it’s the spicy, creamy peanut butter dressing that’s really going to steal your heart! Simple, speedy, and scrumptious, Crunchy Thai Salad might just be the whole package!
Ingredients
For the salad:
- 2 cups kale, sliced
- 1 1/2 cups napa cabbage, sliced
- 1 1/2 cups red cabbage, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup carrots, shredded
- 1 mango, sliced
- 1/4 cup cilantro, chopped
- 8 mint leaves
- 1 tablespoon green onions, sliced
For the dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons lime juice
- 3 tablespoons honey or maple syrup
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1/2 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 tablespoon water, plus more, to taste
- salt, to taste
- pepper, to taste
- 1/4 cup roasted peanuts, roughly chopped, for topping
Directions
Step 1 –In a large bowl, add the kale, the napa cabbage, the red cabbage, the bell pepper, the carrots, the mango, the cilantro, the mint, and the green onions.
Step 2 –In a blender, add the peanut butter, the lime juice, the honey, the rice wine vinegar, the soy sauce, the sesame oil, the sriracha, the ginger, the garlic, and 1 tablespoon of the water.
Step 3 –Purée the dressing mixture until smooth and combined, about 1 minute.
Step 4 –Add more of the water if needed to thin out the dressing.
Step 5 –Season the dressing with the salt and the pepper.
Step 6 –Gradually add enough dressing to coat the salad and toss to combine.
Step 7 –Once combined, drizzle the salad with any remaining dressing.
Step 8 –Top with more of the pepper and the chopped peanuts.
Step 9 –Serve.
