Thai Kale Salad with Cashews

If ever a salad could “party in your mouth,” it would be this one. The flavors are complex, fresh and exotic and transform everyday vegetables into a celebration worthy of sharing at your next party or potluck.

Prep: 20 minsTotal: 20 mins
Servings: 4 1x



  • 3 Tbsp. avocado oil or olive oil
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. raw apple cider vinegar
  • 1/2 tsp. fish sauce (optional)
  • 1 tsp. minced fresh ginger (or ½ tsp. ground ginger)
  • 1 large clove garlic, peeled and minced
  • 1½ tsp. lemongrass paste (found in the produce section; may substitute 2 tsp. lime juice + 1 tsp. lemon juice if can’t find or for Whole30-compliant)


  • 1/4 tsp. sea salt
  • 67 cups kale, torn into bite-sized pieces
  • 1 medium carrot (~3/4 cup), peeled and shredded or julienned
  • 1/2 cup shredded red cabbage, thinly sliced
  • 1 bell pepper (red or yellow), thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced or chopped
  • 2 green onions, thinly sliced
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/3 cup dry roasted cashews, chopped
  • Lime wedges for garnish


  1. Combine dressing ingredients in a small bowl and whisk well to combine. Set aside.
  2. Place kale in a large bowl and sprinkle with sea salt. Using your hands, massage the kale with a kneading motion until leaves start to wilt and become slightly shiny or wet-looking (about 2-3 minutes).
  3. Add carrots through cilantro, then pour dressing over all. Toss to combine.
  4. Garnish with chopped cashews just before serving. Serve with lime wedges.


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Nutrition Information

  • Serving Size: 1/4th recipe
  • Calories: 190
  • Fat: 14g
  • Sodium: 247mg
  • Carbohydrate: 15g
  • (Fiber: 6g
  • Sugar: 2g)
  • Protein: 4g


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