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Thai Kale Salad with Cashews

If ever a salad could “party in your mouth,” it would be this one. The flavors are complex, fresh and exotic and transform everyday vegetables into a celebration worthy of sharing at your next party or potluck.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Salad, Side

Ingredients

Dressing

Salad

  • 1/4 tsp. sea salt
  • 67 cups kale, torn into bite-sized pieces
  • 1 medium carrot (~3/4 cup), peeled and shredded or julienned
  • 1/2 cup shredded red cabbage, thinly sliced
  • 1 bell pepper (red or yellow), thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced or chopped
  • 2 green onions, thinly sliced
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/3 cup dry roasted cashews, chopped
  • Lime wedges for garnish

Instructions

  1. Combine dressing ingredients in a small bowl and whisk well to combine. Set aside.
  2. Place kale in a large bowl and sprinkle with sea salt. Using your hands, massage the kale with a kneading motion until leaves start to wilt and become slightly shiny or wet-looking (about 2-3 minutes).
  3. Add carrots through cilantro, then pour dressing over all. Toss to combine.
  4. Garnish with chopped cashews just before serving. Serve with lime wedges.

Notes

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Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 190
  • Sugar: 2g
  • Sodium: 247mg
  • Fat: 14g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 4g