On one of my  holidays in Thailand I  fell in love with the thai cuisine and the fresh and crunchy salads that were so satisfying and bursting with flavour.

I recently stumbled across this Thai Cashew Chopped Salad recipe

with a ginger and peanut sauce dressing which took me back to my summer holiday and wonderful food adventures.



4 cups Romaine, chopped
½ head red cabbage, chopped
½ cup sliced carrots
½ cup edamame, shelled
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 green onions, chopped
½ cup cashews (I used honey roasted)
Ginger Peanut Dressing:
? cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin

In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil.

Add water 1 Tablespoon at a time until you have your desired consistency.

In a large bowl, combine romaine, red cabbage, carrots, edamame, red and

yellow bell pepper, green onions, and cashews.


Drizzle on the ginger peanut sauce and serve.


Recipe and pic : Pinterest