Thai Chopped Salad

Yields approximately 6-8 servings

Dressing Ingredients:

• 1 can low-fat coconut milk
• 1/4 C sunflower or soybean butter
• 2 t yellow curry powder
• 2 cloves garlic
• juice of a lime
• 1-2 t sriracha
• 1 teaspoon kosher salt (or to taste)
• 1 t sesame oil
• 2-3 T Agave

Salad Ingredients:

• 3 C chopped kale
• 2 C chopped napa cabbage
• 1 red bell pepper, chopped
• 1 C shredded carrots
• 1 C chopped mango
• 1/2 c thinly sliced red onion cilantro leaves for garnish

Topping Ingredients:

• 1⁄4 c sunflower kernels, finely chopped
• 1T sugar
• 1⁄2 t grated lime peel

1. Place coconut milk through salt ingredients in blender. Blend on high speed until very smooth.
2. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool. Finish by whisking in sesame oil and Agave.
3. Place salad ingredients into a large bowl, toss with dressing, sprinkle on topping, garnish with cilantro leaves and serve immediately.