Thai Carrot Salad with Curried Cashews
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 (side salads)
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Calories
350 kcal
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Course
Side Dish, Main Course
Thai Carrot Salad with Curried Cashews
Description
Thai Carrot Salad with Curried Cashews combines shredded carrots and chopped kale dressed in a vibrantly flavored sauce made by pounding garlic, peanuts, and bird's eye chilies into a paste, then mixing with coconut sugar, lime juice, pineapple juice, and tamari. This dressing melds sweet, sour, salty, and spicy notes common in Thai cuisine.
Cashews, optionally spiced with curry powder, provide crunch and richness, contrasting with tender kale and juicy carrot. Massaging the kale with a little oil and lime juice softens its texture, removing bitterness and making it more palatable. Red onion adds a sharp bite, while cilantro can be added for fresh herbal flavor.
Serve the salad immediately for best texture. When storing, keep dressing and cashews separate to maintain crispness. This salad keeps refrigerated for up to two days, and dressing can last up to a week.
Ingredients
DRESSING
- 2 cloves garlic (minced)
- 2 Tbsp peanuts or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written, dry roasted salted or cashews
- 2 medium bird's eye chilies ~1 tsp as original recipe is written | or sub red pepper flake, fresh or dried
- 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 oil or olive oil
- 2 tsp lime juice
- 4 cups carrot I use this mandolin with the medium blade attachment, finely shredded or grated
- 1/4 cup red onion thinly sliced
- 1 cup cashews or sub roasted salted cashews, curry-spiced
- 1/2 cup cilantro optional, chopped, fresh
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
- Mince or crush garlic finely to release full flavor in the dressing.
- Curried cashews can be substituted with dry roasted salted peanuts if preferred.
- If preserving salad for later, store dressing and cashews separately to keep textures fresh.
- Massaging kale with oil and lime juice softens its texture and reduces bitterness.
- Use fresh bird's eye chilies for authentic heat, or substitute with red pepper flakes as needed.
- Salad is best served immediately for optimal texture but can be refrigerated up to 2 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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