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.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crunchy Thai Salad With Creamy Cashew Dressing




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)


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.


  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating


    Anna Lavigne

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