Once upon a time I didn't have an Instagram. It was a simple world of image-less bliss, but an uninspiring one. And then last December, I made an account (@platektonics, whatup), I became a food porn obsessor, and lived happily ever after. The end.
Except not the end-- the beginning. If you look through my phone, you will find hundreds of screen shots of things I see on Insta-- places I would kill to travel too, adventures that need to be had, and (most frequently) food that looks awesome. From those foodie pics, I try to dream up things to make.
After seeing a tantalizing pic of a thai salad taken in Australia, and the same day trying an amazing spicy cashew dressing at a New York restaurant, I made this creation. And, while sometimes homemade recreations don't stand up, this recipe is rad. Like, super delicious and I could eat it every day. Remember when I preemptively wrote 'The End' at the top of this page-- I could actually end with this salad and be A-Ok.
This recipe is:
- Vegan
- Creamy and Savory
- Sweet and Spicy
- Packed with Healthy Fats (aka filling but still light)
- Under 10 minutes
Vegan Thai Salad with Spicy Cashew Dressing
sweet, quick & packs a kick | serves two as a main course, four as a side
Ingredients
Salad:
Lettuce (I used cabbage and iceberg)
1 Cucumber
1 Avocado
1 Small Bushel Radishes (about 8)
1/2 cup Shredded Carrots (can add more)
1 Red Pepper
Black Sesame Seeds
Dressing: (*you may want to double the recipe depending on how much dressing you like!)
1 lime, juiced
2 Tbs soy sauce
1 Tbs Sweet Thai Chili Sauce
1 Tbs Fresh grated Ginger
1/4 cup Cashew Butter
Optional: Sriracha
Directions:
1. Dressing: Juice the lime and whisk together all of the dressing ingredients. Set aside to rest while you prep the other salad ingredients. (You can always taste and play with the proportions to your liking, and also add sriracha if you like it spicy. If the dressing comes out too thick for you, you can thin with coconut water or tap water.)
2. Salad: If not pre-packed, chop your lettuce/cabbage (I used half a head of iceberg and half a cabbage). Julienne the cucumbers into long ribbons. Chop up the red pepper, removing the seeds. Slice radishes into circles. Slice your avocado. Add all of the vegetables to your serving bowl, along with your shredded carrots. Note: I added the juice of half of a lime to my salad before dressing, because I'm a citrus fan.
3. Pour dressing over the salad. Top with the black sesame seeds and serve!
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