Thai Chicken Salad with Cashew Dressing
with red peppers / coleslaw mix

Name: Thai Chicken Salad with Cashew Dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Ginger, fresh, grated; 4 Tbsp Cashew butter; 5 Tbsp Water; 1 Tbsp Vinegar, rice; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Lime juice; 1 Tbsp Hot sauce; 4 tsp Honey; 1 Tbsp Oil, cooking; 1 Bell peppers, red, thinly sliced; 1 1/2 lbs Chicken breasts, boneless and skinless, sliced into strips; 1 tsp Garlic powder; 6 oz Lettuce, romaine, chopped; 3 Tbsp Cilantro, chopped; 6 oz Cucumbers, sliced (look for mini cucumbers which have fewer seeds); 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; 1/3 cup Almonds, sliced or slivered; for serving Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Sweet, savory, and spicy (if you'd like), Thai Cashew Dressing makes an addictive addition to this quick and easy meal. A version of this dish was last featured in 2018.

Ingredients

Metric

Servings:

Cashew Dressing:

Ginger, fresh - 2 tsp , grated
Cashew butter - 4 Tbsp
Water - 5 Tbsp
Vinegar, rice - 1 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Lime juice - 1 Tbsp
Hot sauce - 1 Tbsp
Honey - 4 tsp
Oil, cooking - 1 Tbsp

Thai Chicken Salad with Cashew Dressing:

Bell peppers, red - 1 , thinly sliced
Chicken breasts, boneless and skinless - 1 1/2 lbs , sliced into strips
Garlic powder - 1 tsp
Lettuce, romaine - 6 oz , chopped
Cilantro - 3 Tbsp , chopped
Cucumbers - 6 oz , sliced (look for mini cucumbers which have fewer seeds)
Oil, cooking - 1 Tbsp
Coleslaw mix - 10 oz
Almonds, sliced or slivered - 1/3 cup
Hot sauce (opt) - for serving

Prep

Make cashew dressing - Grate ginger. Whisk together cashew butter and water. Stir in ginger, rice vinegar, aminos, lime juice, hot sauce (portion for dressing), honey, and cooking oil (portion for dressing). Taste; if it’s too salty, add more water. If it’s too tart, add in more sweetener. (Can be done up to 5 days ahead)
Peppers - Slice peppers. (Can be done up to 5 days ahead)
Chicken - Slice into strips and then season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
Lettuce / Cilantro / Cucumbers - Prep as directed.

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Make

Heat a wok or saute pan over medium-high heat. Add cooking oil (portion for salad) and then chicken to heated oil. Saute until cooked through, 6 to 9 minutes. Remove from heat.
Toss peppers, coleslaw mix, cilantro, lettuce, cucumbers, cooked chicken, and almonds with dressing. Taste and season with more salt, pepper, lime juice, and / or hot sauce.

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Thai Chicken Salad with Cashew Dressing with red peppers / coleslaw mix