I made this Thai Cashew Crunch Slaw with shrimp, but it would be equally good with cooked chicken or pork or even meatless! I made this as a lunch prep meal (made 6 in individual containers to have as main dish salad lunches) but it would be good as a family dinner OR even a side dish for Thai night.
Servings : 6
Ingredients
Thai Crunch Slaw
- 1/2 head green cabbage thinly sliced
- 1/2 bag broccoli slaw
- 1 cup carrot grated or julienned
- 4 green onion
- 1 red bell pepper diced
- 1/2 cup cilantro chopped
- 1 1/2 cups salad shrimp thawed, optional
- 1 cucumber diced
- 1/2 cup raw cashews plus more for garnish
Thai Sauce
- 1 inch fresh ginger minced
- 1 Tbsp bottled minced garlic
- 1 cup vegetable broth no sugar listed in ingredients
- 1/2 cup cashew butter or peanut butter
- 1/4 cup Bragg Liquid Aminos or soy sauce
- 3 Tbsp rice wine vinegar
- 1/2 tsp red pepper flakes or more for more heat
- 1 Tbsp lime juice
Instructions
- Combine all ingredients in a large salad bowl. Toss with dressing. Serve.
Dressing
- Combine all dressing ingredients in a blender. Blend until smooth.
Notes
Note: if you are making this ahead, as for lunches, keep the dressing separate from the vegetables until just before serving.
Tried this recipe?Let us know how it was!
Comments (3)
Yumm! The perfect work day lunch.
Will try this for lunch this week 🙂
Will try this soon; sounds good!