Thai-Inspired Rainbow Salad - Kosher.com

Ingredients

• 1/2 white cabbage, thinly sliced
• 1/2 red cabbage, thinly sliced
• 1–2 carrots, julienned or peeled into curls
• 2 scallions, sliced
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 1–2 Persian cucumbers, scrubbed and diced
• 1/3 8-ounce (225-gram) basket sprouts
• 1–2 mangos, peeled and diced (optional, but recommended)
• 1/3 cup Gefen Natural Peanut Butter
• 3 tablespoons water (or apple juice)
• 2 and 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Tuscanini Apple Cider Vinegar
• 2 tablespoons honey
• 1 and 1/2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
• 1 cube Gefen Frozen Garlic
• 1 and 1/2 tablespoons Gefen Sesame Oil
• salt, to taste
• pepper, to taste
• roasted cashews or peanuts, chopped, for garnish