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
Recipes /
Homemade Thai Curry Salad
Prep Time
10 minutes
Total Time
20 minutes
Servings
2-3
Freezer Friendly
No
Ingredients
Salad:
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2½ cups shredded kale leaves
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2½ cups shredded Napa cabbage
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¼ cups blackberries
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1 bell pepper, chopped
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4-5 carrots, shredded
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½ cup mint or cilantro, chopped
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⅔ cup cashews, roasted
Dressing:
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1 can full fat coconut milk
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¼ cup cashew butter
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1 tablespoon yellow curry powder
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3 cloves of garlic
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juice from 1 lime
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1½ teaspoons garlic chili paste
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1 teaspoon pink sea salt
Directions
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Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.
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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.
