Homemade Thai Curry Salad

Recipes
Homemade Thai Curry Salad

A hearty, plant-based bowl loaded with micro-nutrient dense fruits, veggies, and nuts that will keep you full and satisfied afterwards!

Thai Curry Salad Adapted from The Movement Menu 
  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings

    2-3

  • Freezer Friendly

    No

Ingredients

Salad:

  • 2½ cups shredded kale leaves

  • 2½ cups shredded Napa cabbage

  • ¼ cups blackberries

  • 1 bell pepper, chopped

  • 4-5 carrots, shredded

  • ½ cup mint or cilantro, chopped

  • ⅔ cup cashews, roasted

Dressing:

  • 1 can full fat coconut milk

  • ¼ cup cashew butter

  • 1 tablespoon yellow curry powder

  • 3 cloves of garlic

  • juice from 1 lime

  • 1½ teaspoons garlic chili paste

  • 1 teaspoon pink sea salt

Directions

  1. Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.

  2. Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time.