Into a large bowl, add 4-5 cups of thinly sliced raw green cabbage, 2 sliced mangos, 1 thinly sliced red bell pepper, 1 cup of bean sprouts, 1 cup torn mint, 1 cup torn basil and about 1 cup roasted peanuts.
Into a mason jar, add a minced clove of garlic, 1 finely chopped thai chili, the juice of 3 limes, 1 tbsp of fish sauce, 1 tbsp honey and about ¼ cup olive oil. Screw on the lid and give it a good shake. Keep stored in the fridge for up to 5 days.
Pour your vinaigrette over your salad and toss. Serve with more peanuts, basil and mint.
