This salad is bursting with flavours from Thailand with a delicious balance of sweetness, heat, zesty zing, saltiness and fragrance. The variety of different textures makes this salad really satisfying too.
- In a dry large saucepan, toast the cashew nuts until they are lightly coloured. This helps release the cashew nut oils and makes them more fragrant. Set aside.
- In a large bowl mix together all the salad ingredients.
- In a small cup or small bowl, mix together all the salad dressing ingredients. I use the back of a spoon to mix the peanut butter in with the remaining ingredients. Season to taste, adding more chilli, sweetener and pepper as required.
- Dress the salad and garnish with the toasted cashews, sesame/chia seeds and sliced spring onion.
Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.