Thai Crunch Salad With Peanut Dressing 

Step 1

Shred a mixture of kale and cabbage. Thinly slice the pepper and onion and shred the carrot. In a large bowl, toss together all ingredients except dressing.

Step 2

To make the dressing, in a small bowl, whisk together peanut butter, preferably unsweetened, and heated water. Stir in remaining ingredients. Add more garlic powder, ground ginger, or Sriracha to taste.

Step 3

Add dressing and toss again. Note: Add fresh mango and cucumber (diced or thinly sliced) for a variation. You can also substitute fresh mint (5 to 10 leaves, thinly sliced) for the cilantro. Used shelled edamame for a nut-free option.