Thai crunch salad with peanut ginger dressing

Use a mandolin to slice the veggies and this is a quick and easy, fresh, zingy, yummy lunch or dinner.

Serves 4-6.

From Feasting at Home.

Ingredients

Salad:

• 4 cups shredded cabbage

• 1 cup shredded carrots

• 1 red pepper, thinly sliced

• 1 yellow pepper, thinly sliced

• 1/2 cup fresh mango, thinly sliced

• 1 cup veggies of your choice, all thinly sliced: radish, cucumber, sugar snaps…)

• 1 cup chopped fresh herbs: mint, basil, coriander

• 1/2 cup sliced spring onions

• 1/2 cup roasted peanuts or cashews, finely chopped

Dressing:

• 1 orange, both zest and juice

• 1 lime, juice

• 2 tbsp honey or maple syrup

• 2 garlic cloves

• 2 tbsp ginger, finely chopped

• 1/4 cup olive oil

• 1 tbsp toasted sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or white wine vinegar if you don’t have)

• 1 tsp sriracha sauce

• 1/4 cup peanut butter

Method

Put all veggies and herbs (except for a small handful) in a large bowl, add peanuts (reserve a small amount for garnish).

Make dressing: zest orange, put zest and juice into a blender. Add all other ingredients except peanut butter, and blend until smooth. Add peanut butter and blend again.

Dress salad with half the dressing, then add more as you wish.

Refrigerate salad before serving.

Garnish with remaining fresh herbs and peanuts.