If you have taste buds, then you will LOVE this Thai Cashew Salad! It’s crunchy, savory, filling and alllll the yummy things you want a salad to be. Grab the recipe below!
I’ve been in a major work lunch rut as of lately, but this past weekend I was bound and determined to break free from the repeat meals I’ve had over the last few weeks. I mean, as good as they are, I was just getting tired of the same ol’, same ol week after week. You know?
Thai-inspired food is something I often overlook and underestimate, maybe because I never really ate it growing up #pickyeaterclub. Whatever the case, it’s been on my radar lately and I’m finally embracing the unique flavors it brings.
And let me just say, this Thai Cashew Salad has DELIVERED this week, and I was itching to share the recipe!!! In my opinion, the dressing just MAKES it….I could drink it, it’s so good!
Ingredients in Thai Cashew Salad
The ingredients are pretty simple, and focus on whole, nutrient dense and minimally processed foods:
- Butter lettuce
- Green cabbage
- Red cabbage
- Carrot
- Green onion
- Radish
- Cashews
- Cashew butter
- Coconut aminos
- Rice vinegar
- Maple Syrup
- Lime juice
- Ground ginger
…and if you’re really feelin’ fancy and wanting to make this more of a full, meal-sized salad, I recommend adding in some Thai Ground Turkey!!! Unfortunately (or maybe, forntunately…) I don’t have any photos of that because honestly guys, ground turkey doesn’t photograph well.
How to Make Thai Cashew Salad
Super simple, because I ain’t about fancy or complicated steps.
Essentially, you just wash and chop all the salad ingredients. Mix all the dressing ingredients together. And cook up the ground turkey (which takes like, 6 minutes heyo!). Throw on a podcast or quick 30 minute show and you’ll be done!
Wait…What Are Coconut Aminos?
Coconut aminos are a soy-free and gluten-free alternative to traditional soy sauce. The flavor isn’t quite as pungent and umami-ish, but a bit more sweet and mild…but still plenty savory, and with less sodium! I like both of THESE brands.
Okay, okay, okay enough yappin’, let’s get to the recipe!!!
Thai Cashew Salad
Ingredients
Salad Base
- 6 cups butter lettuce
- 2 cups chopped green cabbage
- 1 cup chopped red cabbage
- 1 cup shredded carrots ~4-5 whole carrots
- 1/3 cup chopped green onion ~1 bunch
- 1 cup chopped radish ~6-7 whole radishes
- 1/4 cup chopped cashews or other nut
Salad Dressing
- 1/4 cup cashew butter or other nut butter
- 3 tbsp coconut aminos
- 3 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1/2 tsp ground ginger
Thai Ground Turkey
- 1 1/2 lb ground turkey
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup coconut aminos
- Sea salt and ground pepper, to taste
Instructions
- Wash and chop all produce and add to a large bowl. Use salad tongs to toss together.
- Heat EVOO in a pan over medium heat. Add in garlic and cook for 2-3 min until fragrant. Add in ground turkey to brown, then add in coconut aminos, salt and pepper and cook until turkey is cooked through.
- Combine dressing ingredients together in. a small jar and shake or stir to combine.
- Serve salad base topped with ground turkey and a drizzle of dressing, toss to combine, and ENJOY!!
