This satisfying Thai-inspired salad provides a riot of texture, flavor, and visuals. And its ingredients house troves of nutrients and antioxidants. If you wish this salad to be more in the spirit of truly raw, use peanut butter made with raw peanuts or make your own using unroasted peanuts.
King mango
Unlike the more common fibrous Tommy Atkins cultivar of mango, the Ataulfo mango will shock you with its creamy, custardy texture and perfect sweetness when ripe. When available, use this superior variety of fruit in your salads and desserts.
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Crunchy Curry Rainbow Salad
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Ingredients
Salad
- 3 cups thinly sliced red cabbage
- 2 cups shredded carrots
- 2 cups halved snow peas
- 1 large red bell pepper thinly sliced
- 1 mango sliced
- 1 cup pea shoots or microgreens
- 1/2 cup chopped cilantro
- 1/3 cup sliced mint
- 3 green onions sliced
- 2 nori sheets crumbled
- 1/4 cup sliced pickled ginger optional
- 2 Tbsp black sesame seeds
Sauce
- 1/4 cup peanut butter
- Juice of 1/2 lime
- 1 Tbsp low-sodium soy sauce or coconut aminos
- 1 1/2 tsp curry powder
- 2 tsp miso
- 1 tsp sesame oil
- 1 tsp chili sauce
Instructions
- In large bowl, place cabbage, carrots, snow peas, and bell pepper.
- Whisk together sauce ingredients. Add water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.
- Add sauce to bowl with vegetables and toss well to combine. Add mango slices, pea shoots or microgreens, cilantro, mint, green onions, nori, pickled ginger (if using), and sesame seeds; toss to combine.
Recipe Notes
Per serving: 379 calories; 14 g protein; 21 g total fat (4 g sat. fat); 39 g total carbohydrates (23 g sugars, 11 g fiber); 372 mg sodium
