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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!
thai cashew salad in a white serving bowl.

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.

thai salad ingredients in a bowl ready to be mixed.

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!

thai salad ready in a white serving dish.

Ginger Peanut Sauce from Host the Toast

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Thai Cashew Chopped Salad with a Ginger Peanut Sauce

4.67 from 3 votes
By: Alyssa Rivers
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!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 Servings


Ginger Peanut Dressing:


  • 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.
  • 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.


Calories: 239kcalCarbohydrates: 24gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.002gSodium: 95mgPotassium: 598mgFiber: 5gSugar: 13gVitamin A: 6012IUVitamin C: 106mgCalcium: 73mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    This was brought to me by a friend when I moved houses as a welcome dinner and it was so delicious. The sauce tastes just like my favorite Japanese/Thai restaurant. She told me she dilutes with half soy sauce and half water. I’m excited to make it myself.

  2. 4 stars
    I substituted green peas for the edamame and green cabbage for the red as that’s what was in the fridge.

  3. Thank you for this recipe! I make this all the time and love it!! The dressing is amazing.

  4. 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.

  5. 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

  6. 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

  7. I used 1 cup of frozen peas, carrots, edamame and green beans, letting it thaw only just, it was divine!