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Thai Veggie Salad

Erin McDowell
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

3

Carrots

3/4 cup

Cilantro, fresh

1/2

English cucumber

3

Garlic cloves

1

1-inch piece Ginger, fresh

1 cup

Mango, dried

1/4 cup

Mint, fresh

1 cup

Peanuts

1

bunch Radishes

1

Red bell pepper

1/4

Red cabbage

1

bunch Scallions

3 cups

Snow peas

1

Dressing

1 cup

Peanut butter

3 tbsp

Soy sauce

1 tbsp

Sriracha sauce

1/2 cup

Rice-wine vinegar, seasoned

1 tbsp

Sesame oil

1

Salad