Thai Cashew Chopped Salad with a Ginger Peanut Sauce
Try this Thai Cashew Chopped Salad with a Ginger Peanut Sauce recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
contains red meat
shellfish free
contains dairy
contains honey
- 1/2 cup sliced carrots
- 2 tablespoons rice vinegar
- 3 green onions chopped
- 2 tablespoons honey
- 2 teaspoon sesame oil
- 1 red bell pepper chopped
- 4 cups romaine chopped
- 1/2 head red cabbage chopped
- 1/2 cup edamame shelled
- 1 yellow bell pepper chopped
- 1/2 cup cashews (i used honey roasted)
- ginger peanut dressing:
- 1/3 up peanut butter
- 3 teaspoons freshly grated ginger
- water to thin
- Carbohydrate 17.544858334315 g
- Cholesterol 0 mg
- Fat 1.88598333331812 g
- Fiber 4.12664574876243 g
- Protein 2.48046874996762 g
- Saturated Fat 0.285652499995881 g
- Serving Size 1 1 Serving (217g)
- Sodium 32.508750000304 mg
- Sugar 13.4182125855525 g
- Trans Fat 0.199854166661818 g
- Calories 89 calories
In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 Tablespoon at a time until you have your desired consistency.In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.Drizzle on the ginger peanut sauce and serve.
