I can’t say enough good things about this colorful and visually beautiful salad. It is packed with a variety of nutrient rich and fresh vegetables and the peanut sauce will make you find excuses to eat the leftovers for days.
Thai Cashew Chopped Salad with Ginger Peanut Sauce
Ingredients
4 cups spinach
1/2 head red cabbage chopped
1/2 cup sliced carrots
1/2 cup edamame shelled
1 yellow pepper chopped
1 red bell pepper chopped
3 green onions chopped
1/2 cup cashews
1/2 cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons champagne vinegar
2 teaspoons sesame oil
Water to thin
Directions
In a small bowl mix together the peanut butter, honey, ginger, vinegar and sesame oil. Add water until you find desired consistency.
In a large bowl, combine spinach, cabbage, carrots, edamame, peppers, onions and cashews. Toss and drizzle on peanut sauce and serve.
This salad is perfect for a summer party and a fabulous way to get kids (and adults) excited about vegetables.
What is your favorite spring salad?
You may also enjoy these other Meatless Monday recipes: Roasted Beet and Potato Salad, Corn Curry with Cilantro Mint Yogurt Sauce and Black Bean and Quinoa Enchilada Bake.
Make sure you don’t miss out on future articles. Like Ups and Downs of a Yoga Mom on Facebook or type your email address in the box below and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.
- Check out my other projects How Quickly They Change and Modern Day MS.
Filed under: Recipes, Uncategorized
Tags: Meatless Monday, Peanut Sauce, Salad, Vegetables
