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–+ servings
thai cashew crunch slaw

Thai Cashew Crunch Slaw

Course: Dinner, Lunch, Main Dish, Side Dish
Cuisine: Asian, Salads, Seafood
Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian
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.