Meatless Monday: Thai Cashew Chopped Salad with Ginger Peanut Sauce

Meatless Monday: Thai Cashew Chopped Salad with Ginger Peanut Sauce

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



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


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. 

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