This Salad, just rocked my world! I love Thai food, and I love the noodles, Phad Thai especially.. but after this salad, I TOTALLY felt like I kicked the thai crave without the carbs!
Thai Cashew Chopped Salad with Ginger Peanut Sauce
1 Green, 1/2 Blue, 1Tsp
4 cups Romaine, chopped
½ head red cabbage, chopped
½ cup diced carrots
1 yellow bell pepper, chopped
1 red bell pepper, chopped
½ cup cashews plain
½ cup chopped fresh cilantro
Ginger Peanut Dressing:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
3 tablespoons rice vinegar
1 teaspoon sesame oil
Water to thin
In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 Tablespoon at a time until you have your desired consistency. Let this sit while you prep your salad to allow the flavors to blend.
At this point I usually wash and chop my veggies…
In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.
Drizzle on the ginger peanut sauce and serve.
*** Cilantro can be vert dirty, take a large bowl, fill with cold water and put cilantro (roots chopped off but before cutting up) in the bowl of water, swirl it around and then pull cilantro out of water…. use paper towel to pat dry… and then chop. All the dirt and grit will stay in the bottom of your bowl, THEN dump dirty water! Nothing ruins a salad more than gritty cilantro!****
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