Rainbow Thai Salad with Mango

Ingredients

The dressing

• ¼ cup creamy peanut butter
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon fresh ginger, minced
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• ¼ teaspoon red chili flakes
• to taste salt
• to taste black pepper

The salad

• 2 cups kale, chopped
• 1½ cups napa cabbage, thinly sliced
• 1½ cups red cabbage, thinly sliced
• ½ cup red bell pepper, thinly sliced
• ½ cup carrot, shredded
• 1 each mango, thinly sliced
• ¼ cup cilantro, chopped
• 8 leaves fresh mint, thinly sliced
• 1 each green onion, thinly sliced
• ¼ cup cashews, toasted and roughly chopped

Instructions

Nutrition Facts (estimated)