Fresh Thai Salad with Cayenne Cashews

img_9951

“It’s been about the sun and the moon. It’s been about happy times together. It’s been about the shade and the old people and the children. It’s been about colors in Fall. It’s been about seasons…” ~ THE FALL OF FREDDIE THE LEAF by Leo Buscaglia

We are solidly settling into fall here in New York and that is not a bad thing. Fall and Spring have always been my favorite seasons in New England the change and the slow feeling of relief and gratitude for more temperate days and nights and the visible transformation of color in all of nature. The sentiments of this time of year feel so fittingly captured in this quote from the children’s book THE FALL OF FREDDIE THE LEAF.

img_2697

And just as the sentiments of fall are captured in this quote they are also captured in this salad. This is a salad filled with color, subtle spice, crisp crunch just like the autumn leaves on the ground. The purple, red, orange, and green salad is dressed in a delicious and enticing nut (either almond or peanut) dressing, and an exotic touch from the spices and the toasted cashews. It holds up well to travel and it makes both my appetite and my taste buds happy, added bonus is all of the healthy ingredients. This salad is about colors, its about seasons, and its about enjoying what we have in front of us.

img_9947

Fresh Thai Salad with Cayenne Cashews From Goop

 
Ingredients for the cayenne cashews:

1/3 cup cashews

1 teaspoon coconut oil

¼ teaspoon salt

⅛ teaspoon cayenne pepper

Ingredients for the dressing:

1 tablespoon almond butter or peanut butter

Juice + zest of 1 lime

Pinch of Cayenne Pepper

2 tablespoon tamari or soy sauce

1 teaspoon fresh grated ginger

1 clove garlic grated

4 tablespoons sesame oil

1 tablespoon honey

Ingredients for the salad:

2 carrots, washed and julienned or finely chopped

1 red pepper, seeded, stemmed, and finely chopped

1 cup purple cabbage, finely chopped

1 cup cilantro, washed and chopped

  • In a saucepan over medium heat, lightly toast the cashews, tossing constantly, until fragrant and golden brown. Toss with cayenne, coconut oil, and salt; set aside.
  • Pulse together all dressing ingredients until smooth.
  • Pour over vegetables and cilantro, tossing until well coated. Top with cayenne cashews.

img_9953

About The Author

ra

Other posts by

Author his web site

14

10 2016

Your Comment