Thai Cashew Chopped Salad with a Ginger Peanut Sauce

So many delicious vegetables combine in this flavorful and colorful salad!  The cashews add a delicious crunch and the Ginger Peanut Sauce on top is amazing!
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I have been on a roll lately with delicious salads.  They have all become an instant favorite with the first bite.  This Thai Cashew Chopped Salad was added to the list.  It was full of tons of colorful and flavorful veggies.  I added my cashews for an added crunch to the salad.  And with the ginger peanut dressing on top… this salad was perfect!

You are definitely eating the rainbow with this salad.  Carrots, Red and yellow peppers, edamame, red cabbage, romaine, and green onions combine to bring you this healthy and flavorful salad.

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The Ginger Peanut Sauce on the top was incredible.  It completed this salad perfectly and added such great flavor.  I couldn’t seem to get enough of this salad and it is definitely a new favorite!  I know that you will love it too!

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4.6 from 5 reviews
Thai Cashew Chopped Salad with a Ginger Peanut Sauce
 
Prep time
Total time
 
So many delicious vegetables combine in this flavorful and colorful salad! The cashews add a delicious crunch and the Ginger Peanut Sauce on top is amazing!
Author:
Serves: 6
Ingredients
  • 4 cups Romaine, chopped
  • ½ head red cabbage, chopped
  • ½ cup sliced carrots
  • ½ cup edamame, shelled
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 green onions, chopped
  • ½ cup cashews (I used honey roasted)
  • Ginger Peanut Dressing:
  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin
Instructions
  1. 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.
  2. In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.
  3. Drizzle on the ginger peanut sauce and serve.

Ginger Peanut Sauce from Host the Toast

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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FruitVegetables

Comments

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  1. Ok, looked great all chopped and in the bowl, but, be careful, it says “water to thin” well I put like one tablespoon at a time and I could hardly get it to pour out, and then in the end it was so watery on the salad. ?Has anyone one tried using a light oil to thin it out? Thanks

  2. I made the dressing and agree that thinning it w water diluted the flavor. Also I want to remember to add hardly any honey because it wS too sweet. I also added a bit more sesame oil and some Thai sirracha sause after I diluted it w 4 tbsp water. I’ll make this again till I Perfect it for myself. Thank you for this recipe!

    1. That is great to hear! I am so glad that you are making it your own and changing it to the way you love it! Thanks for sharing all your great ingredients and changes. Let me know how you perfect it! XOXO

  3. I made this for a staff lunch and it was so good! Everyone loved it. I just subbed agave instead of honey and regular cashews instead of honey roasted. (I’m vegan) The sauce is one of the best I’ve tried! Thank you for sharing.

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