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Thai Cashew Crunch Slaw

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

I made this Thai Cashew Crunch Slaw with shrimp, but it would be equally good with cooked chicken or pork or even meatless!  I made this as a lunch prep meal (made 6 in individual containers to have as main dish salad lunches) but it would be good as a family dinner OR even a side dish for Thai night.

Thai Cashew Crunch Slaw
thai cashew crunch slaw

Thai Cashew Crunch Slaw

Author: Heidi Boortz
Servings : 6

Ingredients

Thai Crunch Slaw

  • 1/2 head green cabbage thinly sliced
  • 1/2 bag broccoli slaw
  • 1 cup carrot grated or julienned
  • 4 green onion
  • 1 red bell pepper diced
  • 1/2 cup cilantro chopped
  • 1 1/2 cups salad shrimp thawed, optional
  • 1 cucumber diced
  • 1/2 cup raw cashews plus more for garnish

Thai Sauce

  • 1 inch fresh ginger minced
  • 1 Tbsp bottled minced garlic
  • 1 cup vegetable broth no sugar listed in ingredients
  • 1/2 cup cashew butter or peanut butter
  • 1/4 cup Bragg Liquid Aminos or soy sauce
  • 3 Tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes or more for more heat
  • 1 Tbsp lime juice

Instructions

  • Combine all ingredients in a large salad bowl. Toss with dressing. Serve.

Dressing

  • Combine all dressing ingredients in a blender. Blend until smooth.

Notes

Note: if you are making this ahead, as for lunches, keep the dressing separate from the vegetables until just before serving.
Tried this recipe?Let us know how it was!

thai cashew crunch slaw
Thai Cashew Crunch Slaw
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