Thai Carrot Salad With Curried Cashews

You probably already know that we order Thai food every Sunday. Every Sunday. It’s delivered. It’s delivery.

OK, fine. We eat in stretchy pants and watch Netflix or Hulu while eating. Are you happy with your life?

We have been rotating between Mango Curry and Spring Rolls. Pad Thai is also a favorite. What is our current obsession? Papaya Salad.

In order to make it easier for me, I have recently made a version of green papaya that uses carrots and kale. You probably know what this is about.

This recipe requires only 30 minutes of preparation.

The base is lime-same kale and shredded carrot. Curry Spiced Cashews are a great source of protein and healthy fats. The peanut-chili lime dressing elevates this salad. It’s a great meal for when you need something fresh and light but also hearty. This salad is a great stand-alone dish, but it would also go well with my Mango Curry.

Ingredients

Dressing

• Two cloves of garlic (minced).
• Use 2 Tbsp of dry-roasted salted cashews or peanuts (or use one heaping tablespoon of salty peanut butter/amount as written in the original recipe).
• or sub red pepper flake)
• 2 Tbsp coconut sugar (or sub maple syrup)
• 1/4 cup lime juice
• Use 2 Tbsp of pineapple juice ( optional / recommended for sweetness/tang).
• 1 Tbsp tamari (or soy sauce if not gluten-free)

SALAD

• 2 cups kale (chopped // large stems removed)
• Sesame oil or olive oil 2 tsp
• 2 tsp of lime juice
• I use the mandolin and the medium blade attachment.
• 1/4 cup red onion thinly sliced
• 1 cup Curry Spiced Cashews
• 1 cup fresh chopped cilantro ( optional

Instructions

• Crush the garlic, peanuts, and chilies in a mortar with a pestle, or mince them very finely. Add coconut sugar, and then crush again.
• Stir to combine lime juice, pineapple (optional) juice, and tamari. Add more coconut sugar to adjust sweetness, tamari to adjust saltiness, lime for acidity, or crushed bird’s-eye chili to increase heat. Set aside.
• Add kale to a large bowl and drizzle with olive oil or sesame seed oil. Also, add lime juice. Massage the kale for 10 to 15 seconds to remove bitterness and soften it.
• Add the shredded carrots, red onions, cashews, and cilantro (optional). Add dressing to the salad and toss it to coat.
• Serve immediately. Store cashews separately from the dressing if you plan to store it for later. Salads can be stored in the fridge for up to two days. The sauce can be kept for up to 5-7 days.