Thai Cashew Salad

If you’re looking for a way to incorporate more colorful veggies into your diet, then definitely make this delicious Thai cashew salad! It consists of a rainbow of plants such as red cabbage, carrots, purple radishes, cilantro, mango, red peppers, edamame, and green onions! This salad is also served with a creamy Thai cashew dressing that brings all the flavors together. Say hello to your new favorite non traditional salad!

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What you will need

Red Cabbage – This cabbage has such a beautiful color and is rich in vitamins A, C, K, and B6! I love adding cabbage to my Thai inspired dishes.

Edamame – This provides a great source of plant based protein if you aren’t sensitive to soy.

Carrots – Carrots provide beta carotenes which the body converts into vitamin A. Carrots are also packed with fiber and antioxidants.

Cilantro – I love cilantro in many dishes because it provides a wonderful flavor profile.

Mango – Trust me when I say that fruit goes well in salads! The mango added in this brings a fun tropical sweet flavor that pairs well with the other flavors in this salad.

Green Onions – Aka Scallions, are a good source of vitamin C and a flavonoid called quercetin. These nutrients can help strengthen your immune system which is always a priority!

Radishes – I love to use either watermelon or purple daikon radishes because they have a gorgeous color to them! The purple daikon radishes are a bit more mild than other varieties. If you can’t find purple daikon radishes that you can always substitute regular ones.

Red Bell Pepper – Peppers are an excellent source of vitamin C! You can use any color or variety in this salad.

Cashews – This nut is a great source or healthy fats and protein. I personally love the Chili Lime Sea Salt sprouted cashews by the brand Purely Sprouted.

For the Thai Cashew Dressing

Cashew Butter
Coconut Milk
Lime Juice
Filtered Water
Coconut Aminos
Toasted Sesame Oil
Rice Vinegar
Garlic Powder
Ground Ginger
Salt

How to make the Thai cashew salad

First, chop and slice the red cabbage, green onions, red pepper, cilantro, radishes and mango. Be sure to shred the carrot as well. Then, add all the chopped and sliced ingredients into a bowl along with the edamame and cashews. (If you want to organize the ingredients in sections instead that’s fun too.)

Next, make the Thai cashew dressing by adding all the ingredients to a food processor and blend until smooth and creamy. Add the Thai cashew dressing to the salad and toss everything around until evenly coated with the dressing. Serve and enjoy the salad while it’s fresh!

If you want to add more protein to the salad, I recommend adding chicken, salmon, or tofu! I’m a big fan of having protein rich meals to keep myself satiated.

Other recipes you will enjoy

Thai Style Chicken Salad

Viral Cucumber Sweet Pepper Salad

Asian Mandarin Chicken Salad

Thai Cashew Salad

colorfulsuperfoodie

If you're looking for a way to incorporate more colorful veggies into your diet, then definitely make this delicious Thai cashew salad! It consists of a rainbow of plants such as red cabbage, carrots, purple radishes, cilantro, mango, red peppers, edamame, and green onions! This salad is also served with a creamy Thai cashew dressing that brings all the flavors together. Say hello to your new favorite non traditional salad!

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Prep Time 30

Total Time 30

Course Salad

Cuisine American, Thai

Servings 2

Equipment

1 small food processor

Ingredients

2/3 cup chopped red cabbage
2/3 cup edamame
1 medium bell pepper sliced
1 medium carrot shredded
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 mango cut into small cubes
1/3 cup sliced purple daikon radishes(can use regular radish too)
1/2 cup cashews

For the Thai cashew dressing

1/3 cup cashew butter
2 tbsp filtered water
2 tbsp coconut milk
1 tbsp lime juice
2 tsp toasted sesame oil
2 tsp rice vinager
3 tbsp coconut aminos
1/2 tsp garlic powder or 1 clove fresh garlic minced
1/4 tsp ground ginger
Pinch of salt

Instructions

Chop and slice the red cabbage, green onions, red pepper, cilantro, radishes and mango. Be sure to shred the carrot as well.
Add all the chopped and sliced ingredients into a bowl along with the edamame and cashews. (If you want to organize the ingredients in sections instead that's fun too.)
Make the Thai cashew dressing by adding all the ingredients to a food processor and blend until smooth and creamy.
Add the Thai cashew dressing to the salad and toss everything around until evenly coated with the dressing.
Serve and enjoy!

Notes

This recipes serves 2 people but you can double the recipe to make more servings.

You can add more protein to the salad by adding chicken or tofu as well!

Keyword Cashew dressing, cilantro-lime, Dairy free, Gluten free, healthy salad recipes, plant based, rainbow veggies, summer recipes, Thai food

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