THAI CHOPPED SALAD
- ½ cup canola oil
- ⅓ cup soy sauce
- ¼ cup peanut butter
- ¼ cup rice wine vinegar
- ¼ cup lime juice
- 2 tablespoons honey
- 1 tablespoons sriracha
- 1 teaspoon garlic powder
- 1 head napa cabbage, chopped
- 1 bunch kale, shopped
- ½ cup cilantro, chopped
- 1 red pepper, diced
- 3 carrots, peeled into ribbons
- 1 mango, diced
- ½ cup peanuts, chopped
- Whisk together canola oil, soy sauce, peanut butter, rice wine vinegar, lime juice, honey, sriracha, and garlic powder.
- Toss napa cabbage, kale, and cilantro in dressing. Top with red pepper, carrot, mango, and peanuts.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/08/13/thai-chopped-salad/
3.5.3251