with Ginger-Sesame-Peanut Vinaigrette
Celebrate the diversity of flavors that make America beautiful—with this Upper West Side NY-Thai-Mexican-Vietnamese-
Salad Ingredients (Serves 4)
- 2 cups shredded romaine lettuce
- 1 cup thinly sliced purple cabbage
- 1 ripe mango, peeled and diced into small cubes
- 1 avocado, diced
- ¾ cup whole cherry or grape tomatoes
- ½ cup roasted unsalted peanuts
- ½ cup julienned red bell pepper
- ¼ cup shredded carrots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh mint leaves, torn
- Optional: ½ cup edamame (shelled and steamed) or cubed cucumber for extra freshness
Ginger-Sesame-Peanut Vinaigrette
Ingredients:
- 1 tablespoon sesame seeds, lightly toasted
- 1 tablespoon natural peanut butter (or use extra crushed peanuts)
- 1½ tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated garlic
- 1 teaspoon low-sodium soy sauce or tamari
- 1 tablespoon peanut oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey (optional, if you like it sweeter)
- Pinch of sea salt and cracked black pepper
Instructions:
- Whisk everything together in a small bowl or shake in a jar until well emulsified.
- Taste and adjust for sweetness, acidity, and salt.
Assembly
- In a large bowl, toss the lettuce, cabbage, bell pepper, tomatoes, mango, carrots, and edamame (if using).
- Drizzle the dressing over and toss gently to coat.
- Add the avocado, peanuts, herbs, and give one final gentle toss.
- Sprinkle toasted sesame seeds on top and serve immediately.
Why It’s Hopium-Approved
- Mango = rich in vitamin C and fiber
- Avocado = healthy fats for brain + blood sugar stability
- Peanuts & peanut oil = protein + good fat
- Cabbage & lettuce = gut-friendly fiber
- Ginger, sesame, apple cider vinegar = anti-inflammatory power combo
Serve It With:
- A side of sparkling water with lime and mint
- Or a chilled unsweetened iced green tea with basil
