Salad2 red bell peppers, thinly sliced 4 carrots, shredded 4 large mangoes, peeled, pitted and diced 2 hearts romaine lettuce, chopped 1/2 head purple cabbage, thinly sliced 1/2 cup finely sliced green onions 1/2 cup fresh cilantro leaves
Creamy Peanut-Coconut Dressing1/2 cup olive oil mayonnaise 1/3 cup coconut milk 1/3 cup peanut butter, melted 1 clove garlic, finely chopped 2 tablespoons soy sauce 1 tablespoon sugar or honey 1/4 cup fresh lime juice (from 2 limes)
THAI-STYLE OVERNIGHT SALAD
- In a PYREX® ULTIMATE 7 CUP ROUND STORAGE DISH, neatly and evenly layer bell peppers, carrots, mangoes, lettuce and cabbage.
- In small bowl, mix dressing ingredients with whisk until smooth. Drizzle over salad.
- Sprinkle with onions and cilantro. Cover with lid. Refrigerate 8 hours or overnight but no longer than 24 hours.
- Serve with a large pair of salad tongs.