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    Modified: Apr 11, 2025 · Published: Oct 15, 2016 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Thai Green Curry Salad with Cashews

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

    Thai Green Curry Salad with Cashews birds eye view.

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    ⭐️⭐️⭐️⭐️⭐️

    "I would have never thought to use these ingredients in a dressing. It was delicious! - Donna"

    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 green curry salad dressing and my Thai 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!

    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! Vary it up with some stovetop candied cashews.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 🔪 Instructions
    • Other Vegan Thai-Inspired Recipes
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Salads
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is sweet and mildly spicy.
    • It has a balance of flavors.
    • The dressing is bowl-licking good!

    🧾 Ingredients

    Thai Green Curry Dressing

    • Raw cashews: Add creamy texture. You could also use raw macadamia nuts or raw sunflower seeds.
    • Coconut milk: I used full-fat coconut milk. Adds a rich, creamy texture and coconut flavor. You could also use light coconut milk.
    • Thai green curry paste: Adds a rich, slightly spicy flavor. I prefer green curry paste for this recipe, but you could also use Thai red curry paste.
    • Maple syrup: Adds sweetness. You could also use agave syrup.
    • Lime juice: Adds a tangy flavor. You could also use brown rice vinegar.

    Salad

    • Lettuce: I used Romaine lettuce. You could use your favorite greens.
    • Cucumber: I prefer an English cucumber because it is less bitter and has fewer seeds than an American cucumber.
    • Carrot: Adds sweetness and crunch.
    • Green onions: Add a slightly pungent flavor. You could use chives instead.
    • Mango: Adds a sweet flavor.
    • Roasted cashews: Add crunch. You could also use roasted peanuts.
    • Cilantro: I love cilantro on this, but if you are one of the many people who don't like cilantro, you could leave it off.
    • Basil: Adds a sweet, slightly spicy flavor.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Thai Green Curry Dressing

    Step 1: Soak raw cashews in water to soften them. Drain water.

    Step 2: Mix with the rest of the dressing ingredients in a high-speed blender or Nutribullet.

    Salad

    Step 1: In a large bowl add all the ingredients.

    Step 2: Pour Thai green curry dressing over the top.

    Thai Green Curry Salad with Cashews close up.

    Other Vegan Thai-Inspired Recipes

    • Green Curry with Tofu and Veggies
    • Cold Brew Thai Iced Coffee
    • Thai Curry Butternut Squash Soup
    • Thai Veggie Wrap

    👩🏻‍🍳 Recipe FAQs

    How long will Thai green curry salad last?

    This Thai green curry salad recipe will last 4-5 days in an airtight container in the fridge.

    Other Vegan Salads

    • Vegan Southwest Salad in a bowl with a pitcher of chipotle dressing.
      Vegan Southwest Salad with Chipotle Dressing
    • Vegan Greek Salad with Tofu Feta in a bowl.
      Vegan Greek Salad with Tofu Feta
    • Buffalo Tofu Salad
      Buffalo Tofu Salad
    • Avocado and Berry Salad with Turmeric Tahini Dressing
      Avocado and Berry Salad with Turmeric Tahini Dressing

    If you tried this Thai Green Curry Salad with Cashews Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Thai Green Curry Salad with Cashews
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    5 from 2 votes

    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 Thai inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 4
    Calories 468kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor or high speed blender

    Ingredients

    Thai Green Curry Dressing

    • ½ 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
    • ¾ diced cucumber
    • ½ cup julienned carrot
    • ¼ cup chopped green onion
    • ¾ cup chopped mango
    • ½ cup unsalted roasted cashews
    • ¼ cup chopped cilantro
    • ¼ cup chopped basil
    US Customary - Metric

    Instructions

    • Soak raw cashews in enough water to cover them for at least an hour, or 15 minutes in hot water. 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 add Romaine lettuce, cucumber, carrot, green onion, mango, roasted cashews, cilantro, and basil. Top with Thai green curry dressing and serve.

    Notes

    This recipe will last 4-5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 468kcal | Carbohydrates: 32g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 39mg | Potassium: 865mg | Fiber: 4g | Sugar: 15g | Vitamin A: 13215IU | Vitamin C: 23.6mg | Calcium: 112mg | Iron: 6.8mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Donna says

      October 05, 2018 at 3:40 pm

      I would have never thought to use these ingredients in a dressing. It was delicious!5 stars

      Reply
      • Willow Moon says

        October 06, 2018 at 9:26 am

        Thanks Donna!

        Reply
    2. Kristen Kavan says

      October 19, 2016 at 1:15 pm

      yum! I have never cooked with green curry, but I am with you, I love it at a restaurant. Thanks for sharing this recipe! I cannot wait to try!

      Reply
      • Willow Moon says

        October 19, 2016 at 2:33 pm

        Thanks Kristen! I hope you enjoy it!

        Reply
    3. Aishwarya S says

      October 19, 2016 at 12:00 pm

      This looks great! Interesting ingredients! I'm going to try this! 🙂

      Reply
    4. heather with WELLFITANDFED says

      October 19, 2016 at 11:52 am

      Beautiful. Simple. Wholesome.

      Reply
    5. Amy says

      October 19, 2016 at 11:31 am

      This looks so delish! Anything with cashews and I'm sold 🙂

      Reply
      • Willow Moon says

        October 19, 2016 at 2:32 pm

        Me too! Cashews are one of my favorite nuts!

        Reply
    6. Lee Anne says

      October 19, 2016 at 7:39 am

      Yum, this looks like such a great recipe! Thank you for sharing.

      XO
      Lee Anne

      Reply
      • Willow Moon says

        October 19, 2016 at 2:31 pm

        Thanks Lee Anne!

        Reply
    7. Chrissa - Physical Kitchness says

      October 15, 2016 at 12:51 pm

      I could definitely also eat this twice a day and never get sick of it! Love crunchy cashews topped on salads too 🙂

      Reply
      • Willow Moon says

        October 16, 2016 at 8:07 am

        Thanks Chrissa! It sounds like we think alike!

        Reply

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