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Low Carb Spicy Thai Salad with Cashews

A crunchy, sweet, spicy, tangy salad that has an unmistakable Asian flavor. It is perfect as a vegetarian main dish or as a light lunch. For dinner pair it with grilled chicken. Try not to have leftovers - it gets soggy over time.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Author Lowcarbology Editorial

Ingredients

Salad

  • 3 cups shredded cabbage
  • 2 cups shredded red cabbage
  • 1 cup chopped green onions
  • 1 cup snow peas sliced on a diagonal
  • 1/2 cup sliced celery
  • 1/2 cup diced avocado
  • 1/2 cup roasted cashews
  • 1/4 cup shredded carrot
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped. fresh cilantro
  • 2 tablespoons minced jalapeno or more to taste
  • 1 lime

Dressing

  • 2 tablespoons smooth peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon red chile-sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspons erythritol or other sugar free sweetener
  • 1/2 teaspoon of molasses
  • 1 clove garlic finely minced
  • 2 teaspoons freshly grated ginger

Instructions

Dressing

  • Night before you want to use the dressing whisk the dressing ingredients together until well mixed.
  • Add enough water to make it a good, pourable consistency.
  • Store in a covered jar in the refrigerator.

Salad

  • Mix all ingredients gently in a bowl.
  • Pour the salad dressing over and toss so the dressing coats all of the ingredients.
  • Serve immediately with slices of lime to squeeze over the top.