Colorful Thai salad with crisp veggies, sweet mango, and peanut dressing. Refreshing, vegan, and gluten-free.
# What you'll need:
→ Vegetables & Fruit
01 - 1 large ripe mango, peeled, pitted, diced
02 - 1 medium red bell pepper, thinly sliced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1 small cucumber, halved and thinly sliced
06 - 3 spring onions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped (optional)
→ Toppings
09 - 1/4 cup roasted peanuts, roughly chopped
10 - 1 tablespoon sesame seeds (optional)
→ Peanut Dressing
11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons fresh lime juice (about 1 lime)
13 - 1 tablespoon low-sodium soy sauce or tamari
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon toasted sesame oil
17 - 1 small garlic clove, minced
18 - 1 teaspoon fresh ginger, grated
19 - 2 to 3 tablespoons water, to thin dressing as needed
20 - Pinch red pepper flakes or 1/2 teaspoon Sriracha (optional)
# Method:
01 - In a large mixing bowl, combine diced mango, sliced bell pepper, shredded cabbage, carrots, cucumber, spring onions, cilantro, and mint if using. Toss gently to distribute.
02 - In a small mixing bowl, whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes or Sriracha if desired. Add water gradually, 1 tablespoon at a time, until the mixture is smooth and pourable.
03 - Pour the peanut dressing over the prepared vegetables and gently toss until all components are thoroughly coated.
04 - Evenly sprinkle chopped roasted peanuts and sesame seeds on top of the salad.
05 - Serve immediately or refrigerate for up to 2 hours to enhance the flavors before serving.
