Thai Veggie Salad

(recipe from PureWow)

Salad:
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
3 cups snow peas, thinly sliced
3 carrots, thinly sliced or shredded
1 bunch radishes, thinly sliced or shredded
1/4 red cabbage, thinly sliced or shredded
1/2 English cucumber, cut into strips
1 cup dried mango, thinly sliced
2/3 cup peanuts, chopped
3/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped

Dressing:
3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 Tbsp. sesame oil (I used olive oil)
3 Tbsp. soy sauce
1 Tbsp. Sriracha sauce
1/2 cup seasoned rice-wine vinegar
1/3 cup peanut butter (I used tahini)

Make the salad:  Toss all the salad ingredients together in a large bowl.

Make the dressing:  In a medium bowl, whisk all ingredients together until the dressing is smooth.

Pour the dressing over the salad and toss to coat.  The salad gets better as it sits, and will keep up to three days in an airtight container in the fridge.

(Awesome salad!  I love chopping veggies, and that is a time-consuming part of this recipe.  I did use a food processor for the carrots.  Brought this salad to an island gathering by putting all the veggies mixed in a large ziplock bag and keeping the dressing separate in a small jar.  When ready for dinner, simply combined and served.  So easy!  A nice and convenient alternative to leafy greens for a salad, though you could probably serve this over a bed of leafy greens.  Everyone loved it!  Very flavorful.)