1 small head romaine lettuce, chopped
1/2 red cabbage, thinly sliced
2 cups fresh chopped pineapple
1 red bell pepper, chopped
1 cup Matchstick carrots
1 cup julienned jicama
5 green onions, thinly sliced
3/4 cup roasted peanuts, chopped
3/4 cup toasted coconut *
Peanut-Coconut Dressing:
1 5.3 oz. container Greek coconut yogurt (I use Chobani)
1/3 cup creamy peanut butter
1-2 tablespoons Asian sweet chili sauce (2 for more kick)
2 teaspoons red curry paste
1 tablespoon lime juice
1 tablespoon sugar or more to taste
2 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
1/4 cup loosely packed cilantro
1 garlic clove, peeled
3-4 tablespoons milk
1/2 teaspoon dried basil
1/8 teaspoon ground ginger
Prepare dressing according to directions and chill while you chop ingredients. Add all of the ingredients to your blender and chop then puree until Dressing is even better prepared and chilled a day in advance. Combine salad ingredients together in a large bowl. Toss salad with desired amount of dressing OR if expecting leftovers, drizzle dressing on individual salad servings.