Thai Kale Salad with Cashew Dressing (Paleo, Whole30, Vegan)
Crunchy and flavorful Thai kale salad. It's packed with massaged kale, cabbage, carrots, bell pepper, cilantro, and green onions tossed in the most delicious and creamy cashew dressing!
Servings: 6 servings
Ingredients
- 1 bunch kale stems removed and thinly sliced
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 2 stalks green onions chopped
- 1/2 cup chopped cilantro
- Option add ins: chicken, beef, shrimp, nuts, and/or seeds
Creamy Thai Cashew Dressing
- 1/2 cup cashews soaked for at least 2 hours and drained
- 3 tbsp full-fat coconut milk
- 2 tbsp coconut aminos
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 1/2 tsp sea salt plus more to taste
- 2 garlic cloves
- 1/2 inch fresh ginger
- 1/4 tsp crushed red pepper flakes
Instructions
- Make the creamy Thai cashew dressing first by blending all its ingredients in a blender until smooth and creamy. If the dressing is too thick, you can thin it out by adding a bit of water or more coconut milk.
- Add the sliced kale leaves in a mixing bowl and add half of the dressing.
- Use your hands to massage the kale until the leaves are slight wilted and shiny, about 3-4 minutes.
- Add the rest of the salad ingredients to the bowl, and the other half of the dressing. Toss to mix together. Taste and add more salt, if needed.
- Serve right away, or chill until ready to serve. It will keep in the refrigerator for 3-4 days in an airtight container.
Nutrition
Serving: 1serving - makes 6 | Calories: 122kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 422mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6835IU | Vitamin C: 73mg | Calcium: 62mg | Iron: 2mg