There’s nothing quite like the array of flavor in Thai cuisine. Every dish seems to have the perfect balance of salty, sweet, sour, bitter, and umami. I love the freshness of Thai food, and that many dishes are naturally healthy and plant-based. I’ve been fortunate to visit this Southeast Asian nation many times in my life, and every time I visit, I fall even more in love with the food. This aromatic salad makes the perfect lunch, and is especially good served with a warm grain like quinoa or brown rice.
What you need:
- ½ cup raw cashews
- 2 cups thinly sliced kale
- 1 cup thinly sliced red cabbage
- ½ cup shredded carrots
- 1 cup thinly sliced red bell pepper
- ¼ cup freshly chopped cilantro
- 2 tablespoons freshly chopped mint
- 2 tablespoons sliced green onion
- 1 tablespoon soy sauce or tamari
- ¼ teaspoon sea salt
- 2 teaspoons maple syrup
- 2 tablespoons fresh lime juice
- 1 Thai chili, minced
What you do:
- Preheat oven to 350 degrees. On a large baking sheet, place cashews and toast for 15 minutes. Set aside to cool.
- Into a large bowl, add cabbage, carrots, bell pepper, cilantro, mint, and green onion.
- Into a small bowl, whisk together soy sauce, salt, maple syrup, lime juice, and Thai chili. Pour over salad and toss to combine.
- Divide salad between two serving bowls and top with toasted cashews.
- >> Because the base of this salad is pretty hearty with kale and cabbage, it will last a few days in the fridge.
>> I love cashews in this salad, but it also pairs well with toasted peanuts.
>> I always feel so satisfied after this salad because of its balance of sweet and tanginess, plus the hint of spice from the Thai chili.