Thai Cashew Salad

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 02/14/22
Crunchy Thai Cashew Salad

D.Schmidt

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
248 Calories
16g Fat
23g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 248
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 600mg 26%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 8g
Vitamin C 50mg 248%
Calcium 68mg 5%
Iron 3mg 17%
Potassium 545mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai cashew salad recipe is scrumptious, but you won't believe just how scrumptious until you try it for yourself! Whole cashews are combined with cucumber, carrot, red pepper, and Thai herbs. This healthy combination is tossed in a very easy-to-make, flavorful and fat-free Thai dressing.

Cashew salad can be put together in just 15 minutes but tastes like you spent a lot longer making it. This is a great salad recipe to accompany any meal, but it is especially delicious alongside other Thai food favorites such as Thai vegetable spring rolls, pumpkin and sweet potato curry, and carrot soup with ginger and lemongrass.

This salad is easily made vegetarian by substituting Golden Mountain Sauce or soy sauce for the fish sauce. It can also be served as a main course; just add some cooked shrimp, grilled chicken or slices of deep-fried tofu (if you're vegetarian).

Ingredients

  • 1 English cucumber, or 2 small field cucumbers, skin removed if desired

  • 1 carrot, grated on a larger sized grater if you have one

  • 1 cup whole cashews, roasted, unsalted

  • 1/2 large red pepper, or or 1 small red pepper, sliced thinly

  • 2 green onions, sliced or cut into ​strips lengthwise

  • 1 generous handful fresh cilantro, to make a "bed" for the salad

  • 1 generous handful fresh basil, to make a "bed" for the salad

Salad Dressing:

  • 1 tablespoon lime juice, freshly squeezed

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce, or for a vegetarian substitute, use 1 tablespoon Golden Mountain Sauce, or 1 1/2 tablespoons soy sauce

  • 1 teaspoon white wine vinegar, or rice vinegar

  • 2 to 3 cloves fresh garlic, pressed or minced

  • 1 fresh red chile, de-seeded and minced, 1 to 2 teaspoons chili sauce, or 1/4 to 1/2 teaspoon dried crushed chile

  • 1 to 2 teaspoons sugar, to taste

  • 1 pinch freshly ground white pepper, or black pepper

Steps to Make It

  1. Make the dressing by mixing all salad dressing ingredients together in a bowl.

  2. Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste or more chili if it's not spicy enough. Set aside.

  3. Slice the cucumber, then cut the slices in half. Place in a salad bowl.

  4. Add the grated carrot, cashews, red pepper, and spring onions.

  5. Pour the dressing over and toss well.

  6. Place herbs on a serving dish and spoon salad over. Serve immediately.