Thai Carrot Salad With Curried Cashews


This would make the perfect meal when you want something light and fresh but still hearty. It’s a lovely stand-alone entrée. An easy, 30-minute Thai-inspired carrot and kale salad with a savory-sweet dressing and curried cashews! Flavorful, hearty, so delicious!

Bon appétit…

Recipe Categories: 
Recipe Method: 

1. 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.

2. 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 birds eye chili for heat. Set aside.

3. 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.

4. Add shredded carrot, red onion, cashews and cilantro (optional). Then add dressing and toss to coat.

5. 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.

Recipe Main Image: 
thai carrot salad with curried cashews
Recipe Ingredients title 1: 
For dressing:
Recipe Ingredients 1: 
2 cloves garlic, minced
2 tablespoons dry roasted salted peanuts, or cashews
2 fresh or dried birds eye chilies
2 tablespoons coconut sugar
1/4 cup lime juice
2 tablespoons pineapple juice (optional but recommended)
1 tablespoons tamari, (or soy sauce if not gluten free)
Recipe Ingredients title 2: 
For salad:
Recipe Ingredients 2: 
2 cups kale, chopped, large stems removed
2 teaspoons sesame or olive oil
2 teaspoons lime juice
4 cups finely shredded carrot
1/4 cup thinly sliced red onion
1 cup Curry Spiced Cashews, (or sub roasted salted cashews)
1/2 cup chopped fresh cilantro, optional
Recipe Kitchens: 
Serving Size: 
Calories (kcal): 
Saturated Fat (g): 
4.4 g
Cholesterol (mg): 
20 mg
Sodium (mg): 
19 mg
Dietary Fiber (g) : 
7.7 g
Sugars (g) : 
19 g
Protein (g): 
12.1 g
Total Fat (g): 
23.5 g
Total Carbohydrate (g): 
50.2 g
preparation time: 
cooking time: 
Recipe Skill Level: 
Recipe Type: