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Rainbow Thai Salad with Mango
This Rainbow Thai Salad is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the dressing, in a small bowl whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, red pepper flakes, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). If the dressing is too thick, thin with water 1 teaspoon at a time.
rice vinegar (see note 1)3 tablespoonssoy sauce2 tablespoonshoney (see note 2)2 tablespoonslime juice2 tablespoonssesame oil1 teaspoon
2
In a large bowl, add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Drizzle with the dressing, toss to combine, and garnish with cashews.
Nutrition Facts
calories
271 kcal
fat Content
13 g
serving Size
2 cups
fiber Content
4 g
sugar Content
21 g
sodium Content
619 mg
protein Content
10 g
carbohydrate Content
34 g
saturated Fat Content
3 g
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