5 from 63 votes
Rainbow Thai Salad with Mango
This Rainbow Thai Salad with Mango combines kale, Napa and red cabbages, vibrant bell pepper, carrot, mango, fresh herbs, and a creamy peanut dressing. Toasted cashews add texture and crunch. The salad offers a refreshing mix of crisp vegetables and sweet mango, all tied together by a tangy and slightly spicy peanut dressing that balances acidity and sweetness. It’s a colorful option to enjoy as a side or light meal, bringing a range of fresh flavors and satisfying textures.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
servings (2 cups salad + 1/4 cup dressing each)
Calories:
271 kcal
Course:
Salad
Cuisine:
Asian, Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (2 cups salad + 1/4 cup dressing each)
Amount Per Serving
Calories 271
% 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.