Rainbow Thai Salad with Mango
User Reviews
5.0
63 reviews
Excellent
Rainbow Thai Salad with Mango
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This Rainbow Thai Salad is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.
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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 (from 1 lime)
- 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 Napa cabbage thinly sliced (see note 5)
- 1 1/2 cups red cabbage thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1/2 cup carrot shredded
- 1 Mango thinly sliced
- 1/4 cup cilantro chopped (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 1/2 teaspoon pepper). If the dressing is too thick, thin with water 1 teaspoon at a time.
- 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.
Notes
- Rice vinegar: If you don't have this and don't want to buy it, use any other vinegar that you like.
- Honey: Maple syrup or agave may be substituted for the honey. It will change the flavor (but not in a bad way).
- Ginger: Do not substitute ground ginger, but ginger paste in a tube or jar works well (and ginger can be frozen indefinitely).
- Kale: Or substitute your favorite greens such as spring mix, butter lettuce, or romaine.
- Napa cabbage: Milder in flavor than regular green cabbage and oblong-shaped rather than round. The leaves may be lighter in color, veering towards yellow. Or substitute savoy cabbage or regular green cabbage.
- Cilantro: If you don't like the taste of cilantro, leave it out or substitute fresh basil or parsley.
- Cashews: To toast the cashews (optional but recommended), heat cashews in a dry skillet over medium heat until browned and fragrant stirring frequently, about 3 to 5 minutes. Or substitute almonds or peanuts.
- Yield: This recipe makes 8 cups salad and 1 cup dressing, enough for 4 servings salad (2 cups salad + 1/4 cup dressing per person; you can use less dressing).
- Storage: Store leftovers covered (and undressed) for up to 2 days.
- Make ahead: The peanut can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature before using. The vegetables can be prepped the day before and stored separately in the refrigerator.
- More mix-ins: Get creative with mandarin oranges, fresh raspberries, sliced jalapeños or serrano chiles, or diced avocado. For a heartier salad, top with cooked chicken or salmon.
Nutrition Information
Show Details
Serving
2cups
Calories
271kcal
(14%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Sodium
619mg
(26%)
Potassium
723mg
(21%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
7849IU
(157%)
Vitamin C
115mg
(128%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (2 cups salad + 1/4 cup dressing each)
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 271kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 619mg | 26% |
| Potassium | 723mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 7849IU | 157% |
| Vitamin C | 115mg | 128% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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