Crunchy Thai Salad with Peanut Dressing

Step 1

In a large bowl add thin slices of kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and green onions. Set aside and make the dressing.

Step 2

In a blender add peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water.

Step 3

Puree until smooth and combined, about 1 minute. Alternatively, the ingredients can be whisked together in a medium-sized bowl.

Step 4

Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.

Step 5

Gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there's any remaining. Top with freshly cracked black pepper and chopped peanuts.