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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!
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.
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!
Ginger Peanut Sauce from Host the Toast
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Thai Cashew Chopped Salad with a Ginger Peanut Sauce
Ingredients
- 4 cups Romaine chopped
- 1/2 head red cabbage chopped
- 1/2 cup carrots sliced
- 1/2 cup edamame shelled
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 3 green onions chopped
- 1/2 cup cashews I used honey roasted
Ginger Peanut Dressing:
- ⅓ cup peanut butter
- 2 tablespoons honey
- 3 teaspoons ginger freshly grated
- 2 tablespoons rice vinegar
- 2 teaspoon sesame oil
- Water to thin
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Could I make the dressing a couple days ahead?
Yes, the dressing will last in the refrigerator for 2 to 3 days.
I substituted green peas for the edamame and green cabbage for the red as that’s what was in the fridge.
We loved this crunchy, colorful tasty salad. Also a great salad for winter.
Thank you for this recipe! I make this all the time and love it!! The dressing is amazing.
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.
Amazing salad can’t get enough of it
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!
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
Wow does that look good! We will have to try it!
Yes!! It is a great recipe! Let me know how you like it! XOXO
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
I just made this. Delish!
And I roasted the cashews at 350 for ten min with olive oil and salt and pepper.
Any chance you could use ginger powder in the recipe instead? What would the swap be?
I used 1 cup of frozen peas, carrots, edamame and green beans, letting it thaw only just, it was divine!
The color is beautiful. I will prepared this recipe. Thanks for the idea.