Description
Full of colorful veggies, this Vibrant Thai Salad is vegan, gluten-free, and perfect for an anti-inflammatory diet!
Ingredients
Units
Scale
- 5–6 cups thinly sliced Napa cabbage
- 5–6 cups thinly sliced red cabbage
- 1 cup chopped cilantro leaves and stems
- 2 medium/large carrots, cut into thin 2″ matchsticks
- 1 large red bell pepper, cut into thin 2″ matchsticks
- 1 cup cashews
For the Dressing
- 1/2 cup natural almond butter
- 1/4 cup tamari
- 3 tablespoons water
- 2 tablespoons fresh lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey (strict vegans can use maple syrup)
- 1-inch square cube peeled ginger
- 1 garlic clove
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Place all of the ingredients for the salad in a large bowl. Toss to combine.
- In a blender, blend all of the dressing ingredients until smooth and creamy.
- Drizzle the dressing on the salad ingredients. Toss to evenly coat the salad with the dressing. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: salad recipes
- Method: chopping
- Cuisine: thai
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 421
- Sugar: 15.3 g.
- Sodium: 720.3 mg.
- Fat: 28.6 g.
- Trans Fat: 0 grams
- Carbohydrates: 34.1 g.
- Fiber: 7.2 g.
- Protein: 15.2 g.
- Cholesterol: 0 mg.