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.
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.
Originally featured in A Quick, Three-Day Summer Detox