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!
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.
Crunchy Thai Salad With Creamy Cashew Dressing
- Yield: 4 (as a side) 1x
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.
Could I sub the cashew butter for tahini or peanut butter? Thinking of what is already in my pantry.