Thai Cabbage Salad

Eat the rainbow.

Filling your plate with colourful fruits and vegetables helps to ensure you are getting a variety of phytonutrients and antioxidants.

I hope you enjoy it!

(4 to 6 servings)

Dressing:

3 tbsp fresh lime juice

½ inch piece of fresh ginger, peeled and finely diced

1 tbsp pure maple syrup

¼ cup grapeseed or other neutral-flavoured oil

1 clove garlic, minced (optional)

Sriracha or other hot sauce, to taste

Salt and pepper, to taste

Salad:

½ head of red cabbage, shredded (roughly 5 cups shredded cabbage)

1 large carrot, peeled

1 red pepper or 3 baby peppers, finely sliced

1 barely ripe mango, peeled

3 green onions, thinly sliced

1 cup shelled edamame

Handful of fresh mint leaves

Handful fresh cilantro

Handful fresh basil leaves

½ cup roasted cashews or peanuts (or both), chopped, for garnish

In a small jar with a tight-fitting lid, combine the lime juice, garlic (if using), ginger, maple syrup, Sriracha, grapeseed oil and salt and pepper. Tightly secure the lid, and shake the jar vigorously until the dressing has a creamy and smooth consistency. Taste and adjust seasoning, if necessary and set aside.
Place the shredded cabbage in a large bowl. Using a vegetable peeler, make long strips from the carrot, and add these to the bowl with the cabbage. Then add the bell pepper slices to the bowl.
Cut around the large pit of the mango and cut the fruit into thin strips; add it to the bowl.
Next add the green onions and edamame. If you like, you can add the mint, cilantro and basil leaves whole to the salad, or roughly chop them before adding them.
Season the vegetables with some salt and pepper, toss to mix.
Pour the dressing over the salad and toss to evenly coat. Garnish the salad with the chopped cashews or peanuts and enjoy!