Vegan Rainbow Thai Cashew Salad

Mixed & Measured

Vegan Rainbow Thai Cashew Salad

Raw cashews are toasted with sesame oil for the perfect crunch in this rainbow-hued salad.

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Serves: 4

This flavorful, Thai-inspired salad from Mixed & Measured blogger Riley Yahr comes together in just minutes and can be served with baked tofu or tempeh for a full meal.

What you need:

1 tablespoon sesame oil
2 cups raw cashews
3 large carrots, shredded
2 cups shredded green cabbage
3 cups shredded purple cabbage
2 cups shelled edamame
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
¼ cup chopped fresh green onions (green tops)
1 tablespoon sesame seeds

For the dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon vegan fish sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes
½ teaspoon brown sugar

What you do:

  1. In a pan over medium heat, warm oil. Add raw cashews and toast for 2 minutes until golden brown. Remove from heat and set aside. 
  2. In a large serving bowl, combine carrots, green cabbage, purple cabbage, edamame, mint, cilantro, green onions, and sesame seeds. 
  3. In a small bowl, combine all dressing ingredients and whisk. Pour dressing over salad, add toasted cashews, and toss to combine. 
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