This lunchtime salad is full of flavor and crunch.


Vegan Thai Kale Salad

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. 

Serves 2

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:

  1. Preheat oven to 350 degrees. On a large baking sheet, place cashews and toast for 15 minutes. Set aside to cool. 
  2. Into a large bowl, add cabbage, carrots, bell pepper, cilantro, mint, and green onion. 
  3. Into a small bowl, whisk together soy sauce, salt, maple syrup, lime juice, and Thai chili. Pour over salad and toss to combine. 
  4. Divide salad between two serving bowls and top with toasted cashews. 

Healthy hints:

  • >> 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.