This Whole 30 compliant Thai Salad with Creamy Cashew Dressing is the perfect balance of textures & flavors! It’s packed with all the vegetables & will be a favorite even when you’re not on the Whole 30.
| Servings | Prep Time |
| 3 servings | 20 minutes |
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This Whole 30 compliant Thai Salad with Creamy Cashew Dressing is the perfect balance of textures & flavors! It’s packed with all the vegetables & will be a favorite even when you’re not on the Whole 30.
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Ingredients
Creamy Cashew Dressing
- 1/3 cup cashew butter
- 1 Medjool date
- 2 tbsp warm water
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1.5 tbsp sriracha
- 1 tbsp coconut aminos
- 1 tsp grated ginger
- 1 clove garlic minced
- 1/2 tsp ground black pepper
Thai Salad
- 1 cup chopped kale
- 1 cup chopped Napa cabbage
- 1 heart romaine lettuce chopped
- 1/2 cup shredded carrots
- 1 small red bell pepper julienned
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint leaves
- 1/2 cup chopped snap peas
- 2 stalks green onion chopped
- 1/3 cup chopped cashews
Servings: servings
Instructions
Creamy Cashew Dressing
- Pit the date & soak in the warm water. While it soaks, combine cashew butter, sriracha, sesame oil, coconut aminos, lime juice, rice vinegar, ginger, & garlic in a small bowl. Add the date & the water it was soaked in & blend with an immersion blender until smooth. Set aside.
Thai Salad
- In a large bowl combine all of the vegetables and top with the Cashew Dressing. Enjoy with grilled chicken or shrimp.
Recipe Notes
You can substitute: peanut butter for cashew butter; 1 tbsp honey for the date; soy sauce for coconut aminos.
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