Crunchy Curry Rainbow Salad - alive magazine

Ingredients

• 3 cups (750 mL) thinly sliced red cabbage
• 2 cups (500 mL) shredded carrots
• 2 cups (500 mL) halved snow peas
• 1 large red bell pepper, thinly sliced
• 1 mango, sliced
• 1 cup (250 mL) pea shoots or microgreens
• 1/2 cup (125 mL) chopped cilantro
• 1/3 cup (80 mL) sliced mint
• 3 green onions, sliced
• 2 nori sheets, crumbled
• 1/4 cup (60 mL) sliced pickled ginger (optional)
• 2 Tbsp (30 mL) black sesame seeds
• 1/4 cup (60 mL) peanut butter
• Juice of 1/2 lime
• 1 Tbsp (15 mL) low-sodium soy sauce or coconut aminos
• 1 1/2 tsp (7 mL) curry powder
• 2 tsp (10 mL) miso
• 1 tsp (5 mL) sesame oil
• 1 tsp (5 mL) chili sauce