Thai Veggie Salad

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Ingredients

Salad

1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
3 cups snow peas, thinly sliced
3 carrots, thinly sliced or shredded
1 bunch radishes, thinly sliced or shredded
1/4 red cabbage, thinly sliced or shredded
1/2 English cucumber, cut into strips
1 cup dried mango, thinly sliced
2/3 cup peanuts, chopped (plus extra for garnish)
3/4 cup fresh cilantro, chopped (plus extra for garnish)
1/4 cup fresh mint, chopped

Dressing

3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 tablespoon sesame oil
3 tablespoons soy sauce
1 tablespoon Sriracha sauce
1/2 cup seasoned rice-wine vinegar
1/3 cup Saratoga Peanut Butter

Instructions

1. MAKE THE SALAD: Toss all the salad ingredients together in a large bowl.
2. MAKE THE DRESSING: In a medium bowl, whisk all ingredients together until the dressing is smooth in texture. (You can also use a mini food processor or an immersion blender to mix the dressing. If so, you don’t have to chop the garlic or ginger.)
3. Pour the dressing over the salad and toss to coat. To serve, pile a helping of salad onto a plate and top generously with more cilantro and peanuts. The salad gets better as it sits and will keep for up to three days in an airtight container in the refrigerator.