# What You'll Need:
→ Vegetables & Fruit
01 - 1 large ripe mango, peeled, pitted, diced
02 - 1 medium red bell pepper, thinly sliced
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1 small cucumber, halved, 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 fresh lime juice
13 - 1 tablespoon low-sodium soy sauce or tamari
14 - 1 tablespoon pure 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, to desired consistency
20 - Pinch red pepper flakes or 1/2 teaspoon Sriracha (optional)
# Steps to Follow:
01 - Combine mango, red bell pepper, purple cabbage, carrots, cucumber, spring onions, cilantro, and mint in a large mixing bowl. Toss gently to blend evenly.
02 - In a small bowl, vigorously whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and red pepper flakes or Sriracha as desired. Gradually incorporate water, 1 tablespoon at a time, until silky and pourable.
03 - Pour the prepared peanut dressing over the mixed vegetables and herbs. Toss until all components are evenly coated.
04 - Scatter chopped roasted peanuts and sesame seeds over the top for added crunch and flavor.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld prior to serving.
