Crunchy Thai Salad with Spicy Cashew Dressing

best crunchy thai salad on a serving plate with spicy cashew dressing.

5 from 8 votes

Crunchy Thai Salad with Spicy Cashew Dressing

Crunchy Thai Salad with Spicy Cashew Dressing is one of the best, most simple, healthy, and easy-to-make salad recipes packed with flavor, crunch, and color that can be prepared in less than 15 minutes.

Prep Time15

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: American, Asian, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 246kcal

Author: Kushi

Equipment

Bowl
Cutting board
Blender

Ingredients

For The Cashew Salad Dressing

¼ cup Cashews (check tips for substitute)
1 ½ tablespoon Lemon juice
2 tablespoon Coconut oil or any preferred oil
1 tablespoon Soy Sauce
1 tablespoon Honey or Sugar
2 clove Garlic
1 inch Ginger
½ teaspoon Salt (or adjust to taste)
½ to 1 teaspoon Red pepper flakes (or 1 red chile)

For the Salad

2 cups Cabbage , shredded
1 medium Carrot , shredded
1 Green bell pepper , shredded
1 Cucumber , sliced
2 tablespoon Cashews , chopped
2 tablespoon Cilantro or Basil leaves

Instructions

Make The Spicy Cashew Dressing for Salad

Add all the ingredients for the Cashew salad dressing (cashews, lemon juice, coconut oil, honey, soy sauce, garlic cloves, salt, and pepper flakes) and blend it to a fine smooth paste. Check for the taste and adjust accordingly.
¼ cup Cashews, 1 ½ tablespoon Lemon juice, 2 tablespoon Coconut oil, 1 tablespoon Soy Sauce, 1 tablespoon Honey, 2 clove Garlic, 1 inch Ginger, ½ teaspoon Salt, ½ to 1 teaspoon Red pepper flakes
You can roughly chop garlic, ginger as some blenders cannot process whole pieces.
You may add 1 or 2 tablespoon of water while blending.
Refrigerate till you are ready to serve.

For the Thai Salad

Combine all the veggies, roasted cashews, or peanuts and herbs in a large bowl. If serving right away, drizzle the dressing as needed and toss. Otherwise, serve the dressing as a side so your salad remains crunchy and doesn't get soggy.
2 cups Cabbage, 1 medium Carrot, 1 Green bell pepper, 1 Cucumber, 2 tablespoon Cashews, 2 tablespoon Cilantro

Notes

Instead of cashews, you can even use cashew butter.
You can add 1 tablespoon of unseasoned rice vinegar for dressing if desired.
Remove the seeds from the cucumber as they make salad watery.
Feel free to use any crunchy vegetables of your choice. To make a rainbow salad for more colors add purple cabbage, red or yellow bell pepper.
To make dressing spicier you can add black peppercorn or Thai bird chilies if desired.
Only pour some of the salad dressing at a time. Add it as per your liking. Leftover dressing can be stored in the refrigerator for 4 to 5 days.

Nutrition