Thai Salad with Curry Dressing

Thai Salad
Napa cabbage, thinly sliced
kale, chopped
red, yellow, orange, bell peppers, thinly sliced
cilantro, chopped
carrot, matchstick size cuts
mango, cubed
peanuts, chopped

Curry Dressing (this makes enough for about 4 salads the size shown)
1 cup coconut milk
2 Tbsp. creamy peanut butter
1/2 tsp. minced garlic
1 tsp. yellow curry powder
juice of 1/2 lime
9 drops Tabasco sauce
     Combine the dressing ingredients in a blender jar and blend until smooth.

     I like to arrange my salads with all of the ingredients showing for presentation, but the best way to eat this salad is to pour the dressing on and mix everything together to coat.  It's even better if you let it sit for about 5 minutes before eating it... If you have that much self control, congratulations!  :) It's that good!  Hard to wait.  P.S. The Napa cabbage is the base of the salad and fills up the bottom half of the bowl.  I love this cabbage!