Monday, September 9, 2013

Paleo Cashew Thai Salad

I used to make this salad for the caveman all the time, but somehow it fell off my radar. At the very first bite last night, he proclaimed his continued adoration of it. Added bonus is that it's quick, simple and can be easily customized.

We grilled a little chicken and sliced it on top, but it tastes equally delicious with shrimp, pork and beef. You could mix up the vegetables a bit (though I do think the basil, cilantro and green onions are necessary elements). Likewise feel free to use a more generous squirt of sriracha if you like things hot.

Paleo Cashew Thai Salad

one cucumber, sliced and cut into 1/2 moon
2 carrots, peeled and julienned or grated
1 red pepper, cored and thinly sliced
2 green onions, thinly sliced
large handful each of chopped basil and cilantro
1/4 cup raw cashews

juice of 1/2 lime
1 tbs. coconut aminos
1 tbs. fish sauce
3 minced garlic cloves
1 tsp. palm sugar or stevia
sriracha or crushed red pepper flakes, to taste (I used about 1 tsp. sriracha)
1 tsp. rice or apple cider vinegar
pinch of black pepper

To make salad, combine all components in a large bowl. Mix dressing ingredients together in a separate bowl using a whisk.

Pour over salad and toss to combine.

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