Thai Carrot Salad with Curried Cashews

Name: Thai Carrot Salad with Curried Cashews
Prep time: 30 min
Total time: 30 min
Yield: 4 (side salads)
Ingredients: 2 cloves garlic; 2 Tbsp dry roasted salted peanuts OR cashews; 2 medium fresh or dried bird's eye chilies; 2 Tbsp coconut sugar; 1/4 cup lime juice; 2 Tbsp pineapple juice; 1 Tbsp tamari; 2 cups kale; 2 tsp sesame or olive oil; 2 tsp lime juice; 4 cups finely shredded/grated carrot; 1/4 cup Thinly sliced red onion; 1 cup Curry-Spiced Cashews; 1/2 cup chopped fresh cilantro

User Reviews

4.9

96 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 (side salads)
Calories
350 kcal
Course
Side Dish, Main Course
Cuisine
Indian, Thai, Vegan

Thai Carrot Salad with Curried Cashews

Valerie Marks

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An easy, 30-minute Thai-inspired carrot and kale salad with a savory-sweet dressing and curried cashews! Flavorful, hearty, so delicious!

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Ingredients

Servings

DRESSING

2 cloves garlic (minced)
2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)
2 medium fresh or dried bird's eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)
2 Tbsp coconut sugar (or sub maple syrup)
1/4 cup lime juice
2 Tbsp pineapple juice (optional // recommended for sweetness/tang)
1 Tbsp tamari (or soy sauce if not gluten-free)

SALAD

2 cups kale (chopped // large stems removed)
2 tsp sesame or olive oil
2 tsp lime juice
4 cups finely shredded/grated carrot (I use this mandolin with the medium blade attachment)
1/4 cup Thinly sliced red onion
1 cup Curry-Spiced Cashews (or sub roasted salted cashews)
1/2 cup chopped fresh cilantro (optional)

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Instructions

Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird's eye chili for heat. Set aside.
To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.

Notes

*2 cloves garlic yields ~1 Tbsp minced garlic.*Nutrition information is a rough estimate calculated with peanuts, sesame oil, and pineapple juice, but without other optional ingredients.

Nutrition Information

Show Details

Serving 1side salads Calories 350 (18%) Carbohydrates 36.9g (12%) Protein 9.2g (18%) Fat 21.1g (32%) Saturated Fat 4.9g (25%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 535mg (22%) Potassium 727mg (21%) Fiber 5.5g (22%) Sugar 19.2g (38%) Vitamin A 19200IU (384%) Vitamin C 37.1mg (41%) Calcium 80mg (8%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4(side salads)

Amount Per Serving

Calories 350 kcal

% Daily Value*

Serving	1side salads
Calories	350	18%
Carbohydrates	36.9g	12%
Protein	9.2g	18%
Fat	21.1g	32%
Saturated Fat	4.9g	25%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	535mg	22%
Potassium	727mg	15%
Fiber	5.5g	22%
Sugar	19.2g	38%
Vitamin A	19200IU	384%
Vitamin C	37.1mg	41%
Calcium	80mg	8%
Iron	2.9mg	16%