Fresh Thai Salad with Cayenne Cashews Fresh Thai Salad with Cayenne Cashews A Thai take on slaw, this salad epitomizes eating the rainbow. The color of every fruit and vegetable is a clue to what its dominant health benefits are, so if you can’t keep track of the vitamins, minerals, antioxidants, and the like, just eat as wide a spectrum of colors as you can, and you’ll be in great shape. Here, we have antioxidant-rich purple cabbage, Vitamin A-rich carrots, Vitamin C-rich red pepper, and chelating cilantro. The dressing is based on Thai satay sauce, but replaces peanut butter with Vitamin E- and protein-packed almond butter, spicing it up with lime and metabolism-revving jalapeño, immune-boosting garlic, and stomach-soothing ginger. If you’re making this for later, simply leave the cilantro out and mix it in just before serving. 1. In a saucepan over medium heat, lightly toast the cashews, tossing constantly, until fragrant and golden brown. Toss with cayenne, coconut oil, and salt; set aside. 2. Pulse together all dressing ingredients until smooth. 3. Pour over vegetables and cilantro, tossing until well coated. Top with cayenne cashews. serves 1for the salad:, 2 carrots, washed and julienned or finely chopped, 1 red pepper, seeded, stemmed, and finely chopped, 1 cup purple cabbage, finely chopped, 1 cup cilantro, washed and chopped , for the dressing: , 1 tablespoon almond butter , Juice + zest of 1 lime , 1 small jalapeño , 2 tablespoon tamari , 1 teaspoon fresh grated ginger, 1 clove garlic, 4 tablespoons sesame oil, 1 tablespoon honey, for the cayenne cashews:, 1/3 cup cashews, 1 teaspoon coconut oil, ¼ teaspoon salt, ⅛ teaspoon cayenne.

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Tip

Cilantro helps you detoxify by chelating, or cleansing, your blood.

Fresh Thai Salad with Cayenne Cashews

A Thai take on slaw, this salad epitomizes eating the rainbow. The color of every fruit and vegetable is a clue to what its dominant health benefits are, so if you can’t keep track of the vitamins, minerals, antioxidants, and the like, just eat as wide a spectrum of colors as you can, and you’ll be in great shape. Here, we have antioxidant-rich purple cabbage, Vitamin A-rich carrots, Vitamin C-rich red pepper, and chelating cilantro. The dressing is based on Thai satay sauce, but replaces peanut butter with Vitamin E- and protein-packed almond butter, spicing it up with lime and metabolism-revving jalapeño, immune-boosting garlic, and stomach-soothing ginger. If you’re making this for later, simply leave the cilantro out and mix it in just before serving.

serves 1

for the salad:

2 carrots, washed and julienned or finely chopped

1 red pepper, seeded, stemmed, and finely chopped

1 cup purple cabbage, finely chopped

1 cup cilantro, washed and chopped

for the dressing:

1 tablespoon almond butter

Juice + zest of 1 lime

1 small jalapeño

2 tablespoon tamari

1 teaspoon fresh grated ginger

1 clove garlic

4 tablespoons sesame oil

1 tablespoon honey

for the cayenne cashews:

1/3 cup cashews

1 teaspoon coconut oil

¼ teaspoon salt

⅛ teaspoon cayenne

1. In a saucepan over medium heat, lightly toast the cashews, tossing constantly, until fragrant and golden brown. Toss with cayenne, coconut oil, and salt; set aside.

2. Pulse together all dressing ingredients until smooth.

3. Pour over vegetables and cilantro, tossing until well coated. Top with cayenne cashews.

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