Delicious Broccoli Cheese Casserole Recipe
Life's too short for boring salads ~ our Thai Mango Salad is a celebration of bold flavors and fresh ingredients!
DRESSING – 1/4 cup fresh squeezed lime juice – 1/4 cup fish sauce – 1/4 cup peanut butter – 2 Tbsp brown sugar – 1 Tbsp chili paste , or chili crisp – 1 tsp soy sauce – 2 tsp freshly grated ginger SALAD – 1/2 small Savoy cabbage – 1/2 small red cabbage – 1/4 red onion, sliced in thin sliver – 1 bell pepper, sliced into thin matchstick – 1 baby cucumber, thinly sliced – 1 mango, peeled and julienned – 4 Tbsp chopped cilantro leaves, 1 handful, rough chopped – 2 Tbsp chopped mint leaves, 1 small handful, rough chopped GARNISH – 1/2 cup toasted cashews, see Note
Put all the dressing ingredients in a small pot or microwave safe bowl and heat them up just enough to melt the peanut butter.
Emulsify and chill with whisking. Trim the cabbage's outer leaves and cores. Each portion into two quarters and thinly shred.
My mandoline slicer is set at 1/8 inch. It can be done by hand with a knife. Place in big bowl.
Stir in the onion, bell peppers, cucumber, mango, and herbs. Mix in enough dressing to moisten the salad.
You can offer extra dressing on the side. Serve the salad in a bowl with extra fresh herbs and cashews.