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Prep Time 30 minutes Total Time 30 minutes Ingredients Thai Peanut Dressing: 1/2 cup peanut butter 2 tablespoons low sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 2 teaspoons chili garlic sauce (or more to taste) 1 teaspoon sesame oil 1 teaspoon fish sauce Juice of 1 fresh lime 3 garlic cloves pressed or grated 1 tablespoon ginger root grated 2 tablespoons roasted peanuts 2-4 tablespoons coconut milk For the Salad: 2 cups kale, thinly sliced, or baby kale 1 1/2 cups red cabbage, thinly sliced 1/2 cup red bell pepper, thinly sliced 1/2 cup carrot, shredded 1 mango, thinly sliced 1/4 cup cilantro, chopped 1/4 cup peanuts, roasted, roughly chopped Instructions In the bowl of a blender, combine all ingredients except coconut milk
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Make ahead by putting everything in the crockpot the night before, put the lid on, and just put the insert with lid in the fridge overnight so I can put it straight in the slow cooker in the morning and cook away
My sister recently lost a close friend, and we found ourselves talking about what to wear
Wash and chop the fresh mint, fresh parsley, and green onions
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