Thai Kale-Mango Salad with Coconut Kefir Dressing

If there were a gut health Olympics, this salad would take home the gold medal. Not only does it include healthy probiotics courtesy of the kefir dressing, it’s also full of healthy prebiotics-fiber-full vegetables that your gut bacteria feasts on.

Coconut kefir is often available at Whole Foods or your local natural foods store (We found ours here). Be sure to get the thicker stuff, made with coconut milk, as opposed to the more drink-like kefir, made only with coconut water. If you're finding it hard to track down, you can make your own (it's worth it), or just substitute regular kefir instead, which is still tasty.

¼ cup coconut kefir (such as Ancient Awakenings)

1 tablespoon Asian chili-garlic sauce

1 tablespoon fresh lime juice (from 1 lime)

2 teaspoons honey

2 teaspoons lower-sodium soy sauce

1 teaspoon fish sauce

½ teaspoon grated fresh ginger

1 large bunch curly kale, stemmed and chopped (4 cups)

½ teaspoon kosher salt

1 mango, peeled and cut into thin strips (1 cup)

1 jicama, peeled and cut into thin strips (1 cup)

1 cup thinly sliced red cabbage

1 cup frozen shelled edamame, thawed

¾ cup sliced almonds, toasted

⅓ cup chopped fresh cilantro

⅓ cup chopped scallions

Directions at cookinglight.com

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