Thai Cashew Salad

This Thai Cashew Salad is loaded with colorful veggies and a delicious combination of fresh herbs. Raw cashews are toasted with sesame oil for the perfect crunch. It’s tossed together with a flavorful dressing of sesame, soy, ginger, vegan fish sauce, and lime.

This salad is perfect as a light meal or as a side. Wanting something a bit heartier? Top with some fried tempeh of tofu.

For easy shredding of the carrots and cabbage, I use this dual peeler (which might be my favorite kitchen tool). It has a julienne side that’s best for the carrots and a peeler side works great for the cabbage.

Thai Cashew Salad

Serves 4

Ingredients

• 2 cups raw cashews 

• 1 tablespoon sesame oil

• 3 large carrots, shredded  

• 2 cups shredded green cabbage 

• 3 cups shredded purple cabbage

• 2 cups shelled edamame 

• ¼ cup chopped fresh mint leaves

• ¼ cup chopped fresh cilantro leaves

• ¼ cup chopped fresh green onions (green tops)

• 1 tablespoon sesame seeds

For the dressing:

• 2 tablespoons sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon vegan fish sauce

• 1 tablespoon rice vinegar

• 1 tablespoon fresh lime juice 

• 1 teaspoon grated fresh ginger 

• ¼ teaspoon red pepper flakes

• ½ teaspoon brown sugar 

Directions

1. Heat the sesame oil (1 tablespoon) in a pan over medium heat. Add the raw cashews and toast them for a couple of minutes until they begin to turn golden brown. Remove from heat and set aside to cool.

2. In a large serving bowl, combine the carrots, green cabbage, purple cabbage, edamame, mint, cilantro, green onions, and sesame seeds.

3. In a small mixing bowl, combine all of the ingredients for the dressing and whisk to combine.

4. Pour the dressing over the salad, add the toasted cashews, and toss to combine.

Recipe Notes:

• For easy shredding of the carrots and cabbage try this peeler which has a julienne side (for the carrots) and the peeler side works great for the cabbage.