A sweet and spicy, crunchy and crispy vegetable-loaded make ahead Thai Mango Salad with a simple peanut sauce for the lunch week.
Peanut Sauce (yields 1/2 cup)
1/4 c. (4 tbsp.) creamy natural Peanut Butter
2 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. fresh lime juice
2 tsp. (or a 2/3 tbsp.) maple syrup
1 clove garlic, minced
1 bundle (about 1/2 lb.) dinosaur kale (also known as Lacinato kale)
1 c. shaved red cabbage
1 c. julienned carrots
3/4 c. diced mango
3/4 c. shelled edamame
1/4 c. roughly chopped fresh mint and cilantro, lightly packed
1 green onion, sliced
1 jalapeño, thinly sliced
1/2 c. chopped peanuts
To make the peanut sauce, whisk together all the sauce ingredients until smooth. Thin with water if desired.
To make the salad, prep all the ingredients. This can be done in advance. Be sure to wash and completely dry the kale if prepping in advance. Chiffonade the kale, or thinly slice, as if you were preparing basil. Breaking it down into smaller sizes makes it more palatable, easier to eat, and allows for more even coating of the dressing.
If serving immediately, add all the salad contents to a large bowl and dress liberally, to your liking, stirring to coat.
If making ahead, store salad contents in a large airtight container or individual containers. Note: Store the wetter ingredients, like the mango, carrots, and edamame at the bottom to keep excess moisture away from the dry ingredients, like the kale, herbs, and green onions. Water will cause these more fragile ingredients to deteriorate faster throughout the week. We want to keep them nice and crisp until later in the work week. Add nuts to folded parchment or lay a piece of parchment on top of the container to keep those guys nice and crunchy for tomorrows lunch. Place the dressing in a separate container.