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Thai Kale Salad with Cashews

The Real Food Dietitians
  • 20 minutes
  • Serves 4

INGREDIENTS

1

Bell pepper, red or yellow

1

Carrot (~3/4 cup), medium

1/3 cup

Cilantro, fresh leaves

1

large clove Garlic

1 tsp

Ginger, fresh

2

Green onions

6 cups

Kale

1

Lime, wedges

1/2 cup

Red cabbage

1/2 cup

Sugar snap peas

1/2 tsp

Fish sauce

1/4 tsp

Sea salt

1 tbsp

Apple cider vinegar, raw

3 tbsp

Avocado oil or olive oil

1/3 cup

Cashews, dry roasted

2 tbsp

Coconut aminos