Thai Cabbage Salad

thai cabbage salad

From Chelsea at Do You Even Paleo?; adjustments made for Intervale Food Hub members

Ingredients

For the Salad

  • 1/4 cup fresh basil, chopped
  • 3 carrots, shredded
  • 5 cups cabbage, thinly sliced
  • 1/3 cup chopped red onion
  • 1 cup cilantro, chopped
  • 3/4 cup green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1/4 cup toasted cashews

For the Dressing

  • 1/3 cup unsweetened sunflower seed butter (or peanut butter)
  • 2 tablespoons raw honey
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2-3 tablespoons water to thin

Instructions

  1. Whisk together all dressing ingredients until smooth. Add more water to thin if necessary. The dressing should be fairy thick, but pourable!
  2. Combine the basil, carrots, cabbage, red onion, cilantro, green onions, and red bell pepper in a large bowl. Pour the dressing into the bowl and toss until all the veggies are coated. Sprinkle on the toasted cashews and dig in!