# What You'll Need:
→ Vegetables & Fruit
01 - 1 large ripe mango, peeled, pitted, and diced
02 - 1 red bell pepper, thinly sliced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1 small cucumber, halved and thinly sliced
06 - 3 spring onions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, chopped
08 - 1/4 cup fresh mint leaves, chopped (optional)
→ Toppings
09 - 1/4 cup roasted peanuts, roughly chopped
10 - 1 tablespoon sesame seeds (optional)
→ Peanut Dressing
11 - 1/4 cup creamy peanut butter
12 - 2 tablespoons lime juice
13 - 1 tablespoon low-sodium soy sauce or tamari
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon toasted sesame oil
17 - 1 small garlic clove, minced
18 - 1 teaspoon fresh ginger, grated
19 - 2 to 3 tablespoons water
20 - Pinch of red pepper flakes or 1/2 teaspoon Sriracha (optional)
# Method:
01 - In a large mixing bowl, combine the diced mango, thinly sliced bell pepper, shredded cabbage, shredded carrots, sliced cucumber, spring onions, chopped cilantro, and mint if desired. Gently toss to evenly distribute.
02 - In a small mixing bowl, whisk together the peanut butter, lime juice, soy sauce or tamari, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, fresh ginger, and red pepper flakes or Sriracha if using. Gradually whisk in water, 1 tablespoon at a time, until the dressing is smooth and pourable.
03 - Pour the prepared peanut dressing over the vegetable and mango mixture. Toss gently until all ingredients are evenly coated.
04 - Sprinkle the roughly chopped roasted peanuts and sesame seeds over the salad.
05 - Serve immediately for optimal freshness, or cover and refrigerate for up to 2 hours to allow flavors to intensify.
