Thai Salad with Cashews
Bright, vibrant, and bursting with flavor, this Thai Salad with Cashews is a refreshing take on a classic Asian-inspired dish that's perfect for any occasion. Packed with crisp romaine lettuce, crunchy red cabbage, julienned carrots, and sweet red bell pepper, this salad delivers a rainbow of colors and a medley of textures in every bite. The toasted cashews and optional sesame seeds add a satisfying crunch, while a tangy homemade dressing—made with soy sauce, lime juice, sesame oil, and a hint of fresh ginger—ties everything together beautifully. With a prep time of just 20 minutes, this quick and healthy recipe is ideal for a nutritious lunch, a dinner side dish, or even a light vegan main course (using maple syrup in the dressing). Whether you're looking for a new salad idea or a dish that balances freshness with bold Thai-inspired flavors, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce or mixed greens
- 1 cup Red cabbage
- 2 medium Carrots
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 cup Fresh cilantro leaves
- 3 pieces Scallions (green onions)
- 0.5 cup Cashews
- 1 tablespoon Sesame seeds (optional)
- 2 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 1.5 tablespoons Honey (or maple syrup for vegan)
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Wash all vegetables thoroughly under running water.
Thinly slice the romaine lettuce or mixed greens and place them in a large salad bowl.
Shred the red cabbage into thin strips (approximately 1 cup) and add it to the bowl.
Peel and julienne the carrots into thin matchstick-sized pieces, then add to the salad bowl.
Slice the cucumber in half lengthwise, remove the seeds with a spoon, and thinly slice into half-moons. Add to the bowl.
Remove the seeds and core from the red bell pepper, then thinly slice into strips. Add to the bowl.
Roughly chop the fresh cilantro leaves and thinly slice the scallions, adding both to the salad bowl.
Toast the cashews in a dry skillet over medium heat for 3-4 minutes or until they’re golden and fragrant. Allow them to cool, then add to the salad.
If using sesame seeds, lightly toast them in the same skillet for 1-2 minutes. Sprinkle them on top of the salad.
Prepare the dressing by whisking together soy sauce, lime juice, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, minced garlic, and red chili flakes (if using) in a small bowl until well combined.
Drizzle the dressing over the salad and toss everything together gently until evenly coated.
Serve immediately as a fresh and flavorful side dish or light main course.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
