INGREDIENTS

For the dressing:

• Garlic, finely grated - 1 clove
• Fresh organic ginger, peeled and grated - 1/4-inch piece
• Organic Kithul Treacle - 1 tbsp
• Freshly squeezed organic lime juice (from about 2 limes) - 3 tbsp
• Extra-virgin olive oil - 1/4 cup + 1 tbsp
• Kosher salt and freshly ground organic black pepper -  to taste
• Sriracha - to taste

For the salad:

• Organic red cabbage, cored and shredded - 1 head
• Organic carrot, peeled 2
• Organic red bell pepper, seeded and thinly sliced - 1
• Organic mango, thinly sliced, barely ripe - 2
• Green onions, thinly sliced on the diagonal - 1 bunch
• Fresh organic mint leaves, torn into pieces, plus more whole leaves for topping - 1/4 cup
• Fresh organic basil leaves, torn into pieces, plus more whole leaves for topping - 1/4 cup
• Roasted cashews, peanuts, or both, chopped - 1/2 cup
• Kosher salt and freshly ground organic black pepper - to taste 

METHOD

For the dressing:

1. In a small jar with a tight-fitting lid, combine the garlic, ginger, kithul treacle, lime juice, olive oil, salt, and pepper. Secure the lid, and shake until emulsified. Taste and add sriracha to your liking. 

For the salad:

1. Place the cabbage in a large salad bowl, drizzle with about 1/3 of the dressing, and toss to coat.
2. Using the vegetable peeler, peel the carrot into long ribbons. Add the carrot, pepper, mango, green onions, torn mint, and torn basil and toss to combine.
3. Pour the remaining dressing over the salad and toss to evenly coat.
4. Garnish with nuts and remaining mint and basil. Season with salt and pepper, to taste. 

credit: double-thyme