Ingredients for Thai Salad With Cashews
- 1 medium carrot, julienned or shredded
- Unsalted Cashews
- Red Bell Pepper
- Green Onions
- Fresh Coriander
- Fresh Basil
- Lime Juice
- Soy Sauce
- Fish Sauce
- White Wine Vinegar
- Fresh Garlic Cloves
- Chili
- White Sugar
- White Pepper
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How to Make Thai Salad With Cashews
- Roast the cashews: Preheat oven to 350°F (175°C). Spread cashews on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly browned. Set aside to cool.
- Prepare vegetables: Thinly slice the cucumber and red bell pepper. Julienne or shred the carrot.
- Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes until the sugar dissolves.
- Combine salad ingredients: In a large bowl, combine the roasted cashews, cucumber, carrot, red bell pepper, cilantro, and mint.
- Dress the salad: Pour the dressing over the salad and toss gently to coat.
- Add protein (optional): If using, add the cooked shrimp or tofu to the salad and toss gently.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
13g
Carbs
4g
