This refreshing salad makes a great side dish. Sweet, and a little spicy this is sure to be a hit at your next gathering.

Salad
3½ cups (875 mL) thinly sliced green cabbage
½ large ripe mango, thinly sliced
½ cup (125 mL) grated carrots
¼ cup (60 mL) thinly sliced red onion
1 cup (250 mL) thinly sliced red bell pepper
½ cup (125 mL) thinly sliced water chestnuts
1 tsp (5 mL) sesame seeds
3 Tbsp (45 mL) chopped cilantro

Dressing
¼ cup (60 mL) light coconut milk
2 Tbsp (30 mL) almond or peanut butter
1 Tbsp (15 mL) soy sauce
1 Tbsp (15 mL) rice vinegar
2 tsp (10 mL) sesame oil
1 tsp (5 mL) honey
1 tsp (5 mL) crushed garlic
1 tsp (5 mL) crushed ginger
1 tsp (5 mL) minced jalapeño peppers or Sriracha

1. To make the salad: Combine the cabbage, mango, carrots, onion, bell peppers, water chestnuts, sesame seeds and cilantro in a large serving bowl.
2. To make the dressing: In a small food processor, purée the coconut milk, peanut butter, soy sauce, , vinegar, sesame oil, honey, garlic, ginger and jalapeño until smooth. Pour over the salad.