Rainbow Thai Salad with Mango
User Reviews
5
Rainbow Thai Salad with Mango
Description
Rainbow Thai Salad with Mango is a layered combination of varied fresh vegetables and fruit, including kale, Napa and red cabbages, bell pepper, carrot, and juicy mango slices. The vegetables and mango are tossed in a peanut dressing made from creamy peanut butter, rice vinegar, honey, lime juice, ginger, garlic, and a hint of red chili flakes, with seasoning adjusted for balance. Toasted and chopped cashews finish the salad with a crunchy texture contrast.
The dressing provides a rich, nutty, and slightly sweet flavor profile that contrasts with the crisp, fresh vegetables and tender mango, making the salad both refreshing and flavorful. It is assembled by tossing the freshly chopped ingredients with the peanut dressing and then garnished with cashews for added texture. The fresh herbs like cilantro, mint, and green onion add brightness and herbal notes.
This salad works well as a light lunch or a colorful side dish. It pairs with grilled proteins or can be enjoyed on its own. Variations can include additional fruit or proteins, and the dressing thickness can be thinned with water as needed before tossing. The components can be prepped in advance and assembled just before serving, keeping the salad crisp.
Ingredients
For the peanut dressing:
- 1/4 cup peanut butter creamy
- 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 ginger minced (see note 3, fresh
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/4 teaspoon red chili flakes
- salt freshly ground
- black pepper freshly ground
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 mint leaf thinly sliced, fresh
- 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
- If you lack rice vinegar, substitute with another vinegar of choice without significantly affecting the salad.
- Honey can be swapped with maple syrup or agave, understanding it alters flavor slightly.
- Fresh ginger is preferred for the dressing; however, frozen ginger paste is an acceptable alternative, while ground ginger should be avoided.
- Feel free to substitute kale with other greens like spring mix or romaine depending on availability or preference.
- Napa cabbage may be replaced by savoy or regular green cabbage, noting differences in color and flavor.
- Omit cilantro if disliked and use fresh basil or parsley instead for herbaceous freshness.
- Toasting cashews enhances their flavor, but almonds or peanuts can be used as substitutes.
- The dressing can be made up to three days ahead and stored in the refrigerator; bring to room temperature and whisk before use.
- Keep leftover salad ingredients undressed and refrigerated for up to 2 days for best freshness.
- Consider mixing in mandarin oranges, fresh raspberries, jalapeños, serrano chiles, diced avocado, or topping with cooked chicken or salmon for more heartiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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