Thai Kale-Mango Salad with Coconut Kefir Dressing

cookinglight.com

Dr. Zann

¼ cup coconut kefir (such as Ancient Awakenings)

1 tablespoon Asian chili-garlic sauce

1 tablespoon fresh lime juice (from 1 lime)

2 teaspoons honey

2 teaspoons lower-sodium soy sauce

1 teaspoon fish sauce

½ teaspoon grated fresh ginger

1 large bunch curly kale, stemmed and chopped (4 cups)

½ teaspoon kosher salt

1 mango, peeled and cut into thin strips (1 cup)

1 jicama, peeled and cut into thin strips (1 cup)

1 cup thinly sliced red cabbage

1 cup frozen shelled edamame, thawed

¾ cup sliced almonds, toasted

⅓ cup chopped fresh cilantro

⅓ cup chopped scallions

Directions at cookinglight.com

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