Rainbow Thai Salad with Mango

This Rainbow Thai Salad with Mango is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.

 

Recipe ingredients

Ingredient notes

• Rice vinegar: If you don’t have this and don’t want to buy it, use any other vinegar that you like.
• Honey: Maple syrup or agave may be substituted for the honey. It will change the flavor (but not in a bad way).
• Ginger: Do not substitute ground ginger, but ginger paste in a tube or jar works well (and ginger can be frozen indefinitely).
• Kale: Or substitute your favorite greens such as spring mix, butter lettuce, or romaine.
• Napa cabbage: Milder in flavor than regular green cabbage and oblong-shaped rather than round. The leaves may be lighter in color, veering towards yellow. Or substitute savoy cabbage or regular green cabbage.
• Cilantro: If you don’t like the taste of cilantro, leave it out or substitute fresh basil or parsley.
• Cashews: To toast the cashews (optional but recommended), heat cashews in a dry skillet over medium heat until browned and fragrant stirring frequently, about 3 to 5 minutes. Or substitute almonds or peanuts.

Step-by-step instructions

1. To make the dressing, in a small bowl whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes.

2. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water 1 teaspoon at a time.

3. In a large bowl, add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Drizzle with the dressing, toss to combine, and garnish with cashews.

Recipe tips and variations

• Yield: This recipe makes 8 cups salad and 1 cup dressing, enough for 4 servings salad (2 cups salad + ¼ cup dressing per person; you can use less dressing).
• Storage: Store leftovers covered (and undressed) for up to 2 days.
• Make ahead: The peanut can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature before using. The vegetables can be prepped the day before and stored separately in the refrigerator.
• More mix-ins: Get creative with mandarin oranges, fresh raspberries, sliced jalapeños or serrano chiles, or diced avocado. For a heartier salad, top with cooked chicken or salmon.
• Chinese Chicken Salad: Instead of using the “kitchen sink” approach, this crunchy, colorful Chinese Chicken Salad has a carefully curated selection of vegetables and salad ingredients like napa cabbage, red cabbage, carrots, green onions, cilantro, and chow mein noodles. It’s so great with the grilled lemon chicken!
• Mango Chicken Bowl: This delicious lunch or light dinner salad is filled with grilled lemon chicken, white rice, butter lettuce, avocado, and sweet slices of mango, all drizzled in a spicy habañero vinaigrette. It’s perfect for meal prepping, too.
• Thai Chicken Salad: This colorful salad is loaded with fresh herbs and vegetables, grilled lemon chicken, and a pantry-friendly peanut dressing. It’s a great recipe to add to your meal rotation if you’re looking for nutrient-dense, unprocessed meals.
• Thai Peanut Chicken and Noodles: This is a 30-minute recreation of one of my favorite Thai takeout recipes. Leftover grilled lemon chicken or rotisserie chicken, pasta, and pantry staples team up for this easy dinner idea that comes together quicker than delivery can arrive at your door.
• Cabbage Salad: This fresh and crunchy salad is filled with colorful veggies, golden raisins, and raw pepitas drizzled with a tangy maple vinaigrette. 

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