Rainbow Thai Salad with Mango Ingredients For the peanut dressing: 1/4 cup creamy peanut butter 3 tablespoons rice vinegar (see note 1) 2 tablespoons soy sauce 2 tablespoons honey (see note 2) 2 tablespoons lime juice 1 tablespoon fresh ginger minced (see note 3) 1 teaspoon sesame oil 2 cloves garlic minced 1/4 teaspoon red chili flakes Salt and freshly ground black pepper For the salad: 2 cups kale chopped (see note 4) 1 1/2 cups thinly sliced napa cabbage (see note 5) 1 1/2 cups thinly sliced red cabbage 1/2 cup thinly sliced red bell pepper 1/2 cup shredded carrot 1 mango thinly sliced 1/4 cup chopped fresh cilantro (see note 6) 8 fresh mint leaves thinly sliced 1 green onion thinly sliced 1/4 cup cashews toasted if desired and roughly chopped (see note 7) Instructions 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 teaspoon pepper)
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