Crunchy Thai Salad With Creamy Cashew Dressing

Baby kale, bell pepper, shredded cabbage, diced mango, fresh cucumber, cilantro, green onion, and chopped cashews dressed in a homemade creamy and delicious cashew dressing!

Thai Salad

This salad is so fresh and flavorful! It’s perfect for a summer lunch or side salad for dinner. You could even add some chicken, shrimp, or salmon and make it a protein packed meal.

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Crunchy Thai Salad With Creamy Cashew Dressing


Ingredients

Scale

Salad

3 cups baby kale (or spring mix)

1 red bell pepper, chopped

2 cups of shredded purple cabbage and shredded carrots (I got the bagged blend at Trader Joe’s)

1 cup diced mango

1/3 an english cucumber, sliced & halved

1/4 cup cilantro, chopped

2 tbsp green onion, sliced

1/3 cup roasted cashews, roughly chopped

Dressing (makes about 3/4 cup)

1/3 cup creamy cashew butter

2 tbsp coconut aminos or soy sauce

1 tbsp rice wine vinegar

1 tbsp maple syrup or honey

pinch of ground ginger

juice of 1 lime

1 tbsp water

salt to taste (IF your cashew butter is unsalted)

pinch of red pepper flakes (optional)


Instructions

Combine all of the salad ingredients in a big bowl and toss together so everything is evenly distributed.

In a food processor or blender combine all the dressing ingredient and blend/process until smooth and creamy. Pour dressing over the salad and mix well.

Enjoy!

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    Comments

    Anna Lavigne

    Could I sub the cashew butter for tahini or peanut butter? Thinking of what is already in my pantry.