Wash and dry butter lettuce and then tear or chop into bite-sized pieces. Add to a large mixing bowl with carrot, cabbage, mango, and cilantro.
To prepare dressing, add peanut butter, lime juice, maple syrup, chili garlic sauce, and coconut aminos (or tamari) to a small mixing bowl. Whisk until smooth, adding water as needed to thin (see photo).
Taste and adjust flavor as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime for acidity, or coconut aminos for overall flavor. If it becomes too thin, thicken with more peanut butter. If too thick, thin with a little water.
Divide salad between serving dishes and serve dressing on the side. Enjoy as is or garnish with peanuts, cilantro, and tempeh (optional).
Best when fresh. Store leftover salad (separate from dressing if possible) in the refrigerator up to 3 days. Dressing will keep up to 5-7 days.
*Can sub 2 Tbsp tamari or soy sauce per 3 Tbsp coconut aminos. *Find the Peanut Tempeh recipe here. *Nutrition information is a rough estimate calculated without serving ingredients.