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A bowl of rainbow thai mango salad with peanut dressing on the side.

Rainbow Thai Salad with Mango

This Rainbow Thai Salad is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.
Course Salad
Cuisine Asian, Thai
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings (2 cups salad + 1/4 cup dressing each)
Calories 271kcal


For the peanut dressing:

For the salad:

  • 2 cups kale chopped (see note 4)
  • 1 1/2 cups napa cabbage thinly sliced (see note 5)
  • 1 1/2 cups red cabbage thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup carrot shredded
  • 1 mango thinly sliced
  • 1/4 cup cilantro chopped (see note 6)
  • 8 fresh mint leaves thinly sliced
  • 1 green onion thinly sliced
  • 1/4 cup cashews toasted if desired and roughly chopped (see note 7)


  • To make the dressing, in a small bowl whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, red pepper flakes, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). If the dressing is too thick, thin with water 1 teaspoon at a time.
  • In a large bowl, add kale, cabbage, bell pepper, carrot, mango, cilantro, mint, and onions. Drizzle with the dressing, toss to combine, and garnish with cashews.



  1. Rice vinegar: If you don't have this and don't want to buy it, use any other vinegar that you like.
  2. Honey: Maple syrup or agave may be substituted for the honey. It will change the flavor (but not in a bad way).
  3. Ginger: Do not substitute ground ginger, but ginger paste in a tube or jar works well (and ginger can be frozen indefinitely).
  4. Kale: Or substitute your favorite greens such as spring mix, butter lettuce, or romaine.
  5. Napa cabbage: Milder in flavor than regular green cabbage and oblong-shaped rather than round. The leaves may be lighter in color, veering towards yellow. Or substitute savoy cabbage or regular green cabbage.
  6. Cilantro: If you don't like the taste of cilantro, leave it out or substitute fresh basil or parsley.
  7. Cashews: To toast the cashews (optional but recommended), heat cashews in a dry skillet over medium heat until browned and fragrant stirring frequently, about 3 to 5 minutes. Or substitute almonds or peanuts.
  8. Yield: This recipe makes 8 cups salad and 1 cup dressing, enough for 4 servings salad (2 cups salad + 1/4 cup dressing per person; you can use less dressing).
  9. Storage: Store leftovers covered (and undressed) for up to 2 days.
  10. Make ahead: The peanut can be made up to 3 days in advance. Store covered in the refrigerator and bring to room temperature before using. The vegetables can be prepped the day before and stored separately in the refrigerator.
  11. More mix-ins: Get creative with mandarin oranges, fresh raspberries, sliced jalapeños or serrano chiles, or diced avocado. For a heartier salad, top with cooked chicken or salmon.


Serving: 2cups | Calories: 271kcal | Carbohydrates: 34g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Sodium: 619mg | Potassium: 723mg | Fiber: 4g | Sugar: 21g | Vitamin A: 7849IU | Vitamin C: 115mg | Calcium: 125mg | Iron: 2mg