Crunchy Thai Salad with Cottage Cheese

Perfect for warm weather, this salad is light, fresh and flavourful.

Salad Ingredients (Serves 4)

• 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 broccoli chopped into small pieces
• 1 raw mango thinly sliced
• 1/4 cup cilantro chopped
• 8 mint leaves thinly sliced
• 1 tablespoon green onions thinly sliced
• 1/4 cup peanuts roasted, roughly chopped
• 1 cup cottage cheese or chopped cheese curds

Peanut Dressing Ingredients

• 1/3 cup peanut butter natural creamy or smooth
• 2 tablespoons lime juice
• 3 tablespoons honey or pure maple syrup
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons soy sauce low sodium
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 1/2 teaspoon ginger minced
• 1 clove garlic roughly chopped
• 1 tablespoon water

Method

• In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, broccoli, mango, cilantro, mint, onions and cottage cheese. Set aside while you make the dressing.
• In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.
• To Serve, gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts. Enjoy!