korean salad

I just made this very filling and light lunch, so I thought I would share an estimated recipe. I measured the dressing ingredients but kind of eyeballed the veggies.

salad part:
3 or 4 cups shredded mixed cabbage (I buy it already shredded)
1 grated carrot
1/2 of a diced bell pepper
about a half cup chopped cucumber
about a half cup of diced mango (can be ripe or a bit green)
big handful of chopped cilantro
toasted sesame seeds

dressing:
1.5 TB gochujang
1 TB chunky peanut butter
1 TB soy sauce
1 TB rice vinegar
generous dash of sesame oil
1 clove crushed garlic

Additions:
I put 4oz sauteed shrimp on it but it would be equally good with a piece of salmon, chicken or baked tofu.
Other ideas I had would be crushed toasted peanuts, maybe some fresh mint and you could serve it over shirataki noodles, rice noodles or soba if you want.

mix the salad up, pour the dressing on it, combine it and serve with a sprinkle of sesame seeds and/or peanuts and protein on top.

Depending on how you switch it up, this should be under 500 calories for a big serving.