This salad from Reese, 14, has me grinning from ear to ear. The recipe, developed by Reese and her mother, packs in flavor, texture and tang. “I love to cook and bake,” Reese says. “It all started when I was about 7. I had started making breakfast for myself as well as my family.”

Salad
4 cups chopped napa cabbage
2 cups thinly chopped red cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red onion, thinly sliced
1/2 cup honey-roasted peanuts
1/2 cup chopped cilantro
6 radishes, thinly sliced, reserving a few slices for garnish

Dressing
1/2 cup peanut butter
Juice of 1 lime
2 1/2 teaspoons sesame oil
2 tablespoons soy sauce
3 tablespoons honey
2 cloves garlic
1 tablespoon fresh peeled and minced ginger
1/2 cup chopped cilantro
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
2 teaspoons Sriracha sauce, or more to taste
1 tablespoon seasoned rice vinegar

1. Salad In a large bowl, combine all salad ingredients.

2. Dressing Add all dressing ingredients to a blender. Blend until smooth.

3. Pour half the dressing over the salad. With a serving spoon, mix to coat. Add more dressing as desired and garnish with reserved radish slices.

Serves 10.