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Kale Thai Salad with Peanut Dressing

Emily Koch
  • 35 minutes
  • Serves 2 to 4

INGREDIENTS

2 handfuls

Cabbage, purple

2 handfuls

Carrots

3 tbsp

Cilantro, fresh

1

bag Edamame, frozen organic

1

Garlic cloves, large

2

inches Ginger, fresh

1

bunch Kale

1

Mango, ripe

1

Red bell pepper

3

Scallions

1/2

Seedless cucumber

1 tbsp

Honey

2 tbsp

Peanut butter, creamy natural

1 tbsp

Soy sauce

1 tsp

Sriracha

1 tbsp

Olive oil

1 tsp

Sesame oil