An easy recipe for Rainbow Thai Salad. It's full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy Peanut Dressing!

1/4 cup creamy peanut butter

3 tablespoons rice vinegar

2 tablespoons coconut aminos (or soy sauce)

2 tablespoons honey (or agave nectar)

2 tablespoons lime juice (from one lime)

1 tablespoon fresh ginger (minced)

1 teaspoon sesame oil

2 cloves garlic (minced)

1/4 teaspoon crushed red chili flakes

Salt and freshly ground black pepper

2 cups kale (thinly sliced, or baby kale)

1 1/2 cups napa cabbage (thinly sliced)

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)

8 mint leaves (thinly sliced)

1 tablespoon green onions (thinly sliced)

1/4 cup peanuts (roughly chopped)

In a small bowl, whisk together peanut butter, rice vinegar, coconut aminos, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes.
 If the dressing is thick, thin with water. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper) and more red chili flakes if desired.
In a large bowl, combine kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. 
Slowly pour the dressing over the salad, and toss until well coated. Drizzle with more dressing if  desired. Top with freshly ground black pepper and roasted peanuts.