Easy & Delicious Crunchy Thai Mango Salad with Peanut Crunch ðŸ¥ðŸ¥œðŸ˜‹
Ingredients:
For the Slaw:
3 cups (300g) shredded cabbage mix (green and red cabbage, carrots)
1 large ripe mango, peeled and julienned or thinly sliced
1 red bell pepper, thinly sliced
1/2 cup (65g) roasted peanuts, roughly chopped
1/2 cup (120ml) fresh cilantro, chopped
1/4 cup (60ml) fresh mint leaves, chopped
2 green onions, thinly sliced
For the Peanut Dressing:
1/3 cup (80ml) creamy peanut butter
1/4 cup (60ml) warm water
3 tablespoons (45ml) lime juice
2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
1 tablespoon (15ml) maple syrup or agave nectar
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
Directions:
1. In a large bowl, combine the shredded cabbage mix, julienned mango, sliced red bell pepper, chopped cilantro, mint, and green onions.
2. In a medium bowl, whisk together the peanut butter and warm water until smooth.
3. Add the lime juice, soy sauce, maple syrup, minced garlic, grated ginger, and red pepper flakes (if using) to the peanut butter mixture. Whisk until the dressing is smooth and creamy. Add a little more water if needed to reach desired consistency.
4. Pour the peanut dressing over the slaw ingredients.
5. Toss well to ensure everything is evenly coated.
6. Stir in most of the chopped roasted peanuts, reserving some for garnish.
7. Serve immediately or chill briefly before serving. Garnish with reserved peanuts.
Recipe Information:
Preparation Time: 20 min | Cooking Time: 0 min | Total Time: 20 min | Calories per Serving: approx. 350 | Number of Servings: 4
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