Crunchy Thai Inspired Salad with Cashew Dressing

GLUTEN FREE | DAIRY FREE | VEGAN / VEGETARIAN OPTIONAL

If you’re looking for a delicious recipe to meal prep this week, look no further! This salad packs protein and fiber to make a blood sugar balancing and gut loving meal. I also love how versatile it is! Eat it as is, add it to a gluten free wrap or have it as a side.

This salad is so crunchy and delicious. It keeps really well in the fridge even with the dressing on because there’s no greens. Sometimes we need a salad without greens 🥬 you know what I mean?

CRUNCHY THAI INSPIRED SALAD
INGREDIENTS - for the salad
Purple cabbage (I used half of a large head)
Bell pepper
Cucumber
Cilantro
Green onion
Shredded chicken (sub white beans for vegan or vegetarian option)
Quinoa
Chopped cashews (1/3 cup)

INGREDIENTS - For the creamy cashew dressing
1/2 cup raw, soaked cashews
1/3 cup coconut aminos
1 tablespoon rice vinegar
1 tablespoon of honey
Sea salt
Warm water (slowly add about 1/4 cup or desired consistency)

METHOD

Prepare quinoa as instructed on your packaging. Prepare shredded chicken as desired.
Thinly chop cabbage and pepper into small strips.
Slice cucumber in half and remove seeds. Then slice thinly, long ways.
Roughly chop cilantro and green onion.
Roughly chop cashews.

Throw all the ingredients including quinoa and chicken into a large bowl and mix together.

Make your dressing. Strain and rinse soaking cashews. Add ingredients into a high speed blender. Add a little bit of water at a time for desired consistency. I like it not too thick so that it coats all the ingredients well.

Pour dressing over salad and mix together so dressing coats the salad thoroughly.
Enjoy!

For a quick tutorial, watch the Instagram here.