Thai Green Curry Salad with Cashews

This sweet, mildly spicy Thai Green Curry Salad with Cashews makes a filling meal. The dressing alone is bowl licking good!

Green curry is my curry of choice whenever I go to a restaurant. I love the mild sweet spicy flavor. Normally I prefer really spicy meals but this is the one time that I prefer a mild spice. This Thai Green Curry Salad with Cashews has that same mild sweet spicy flavor but in salad form.

If I ate salads with this Thai Green Curry Salad Dressing and my Peanut Dressing, I could eat salads one to two times a day, and not get sick of them. I could eat both dressings like soup or drink them down like a smoothie. Okay that’s a little weird, but they are both bowl licking good!

Even though I’ve made Thai salads before, this is the first time that I have used these ingredients. For the savory components, I’ve included cucumber, green onion, and basil. To add a sweet touch I added mango, cashews, and carrots. Cilantro adds a touch of brightness, as does the lime juice in the dressing.

If you love curry and are looking for a new salad to add to your repertoire, this is the one for you!

Thai Green Curry Salad with Cashews

Mix up your salad routine with a vegan Thai salad! Made with cashews, mango, cucumber, carrots, cilantro, basil, and green onion.

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5 from 1 vote

Thai Green Curry Salad with Cashews

This sweet, mildly spicy Thai Green Curry Salad with Cashews makes a filling meal. The dressing alone is bowl licking good!

Course Salad

Cuisine vegan, gluten free

Keyword green curry salad, Thai salad, vegan Thai salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 468kcal

Author Willow Moon

Ingredients

Thai green curry dressing

• 1/2 cup raw cashews
• 13.5 ounce coconut milk
• 3 tablespoons Thai green curry paste
• 2 tablespoons maple syrup
• 2 tablespoons lime juice

Salad

• 8 cups chopped Romaine lettuce
• 3/4 diced cucumber
• 1/2 cup julienned carrot
• 1/4 cup chopped green onion
• 3/4 cup chopped mango
• 1/2 cup unsalted roasted cashews
• 1/4 cup chopped cilantro
• 1/4 cup chopped basil

US Customary - Metric

Instructions

• Soak raw cashews in enough water to cover them for at least an hour. Drain.
• Mix raw cashews, coconut milk, Thai green curry paste, maple syrup, and lime juice in a food processor or NutriBullet until smooth and creamy.
• In a large bowl or several bowls, add Romaine lettuce, cucumber, carrot, green onion, mango, roasted cashews, cilantro, and basil. Top with Thai green curry dressing and serve.

Nutrition

Calories: 468kcal | Carbohydrates: 32g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 39mg | Potassium: 865mg | Fiber: 4g | Sugar: 15g | Vitamin A: 264.3% | Vitamin C: 28.6% | Calcium: 11.2% | Iron: 37.9%

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.