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Low Carb Spicy Thai Salad with Cashews

A crunchy, sweet, spicy, tangy salad that has an unmistakable Asian flavor. It is perfect as a vegetarian main dish or as a light lunch. For dinner pair it with grilled chicken. Try not to have leftovers - it gets soggy over time.
Course Appetizer, Salad
Cuisine Asian, Thai
Keyword salad, spicy
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 157kcal
Author Katherine Peters

Ingredients

Salad

  • 3 cups cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup green onions chopped
  • 1 cup snow peas sliced on a diagonal
  • 1/2 cup celery sliced
  • 1/2 cup avocado diced
  • 1/2 cup roasted cashews
  • 1/4 cup carrot shredded
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons minced jalapeno or more to taste
  • 1 lime

Dressing

  • 2 tablespoons peanut butter smooth or creamy
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon red chile-sesame oil
  • 1 teaspoon soy sauce
  • 2 teaspons erythritol or other sugar free sweetener
  • 1/2 teaspoon of molasses
  • 1 clove garlic finely minced
  • 2 teaspoons freshly grated ginger

Instructions

Dressing

  • Night before you want to use the dressing whisk the dressing ingredients together until well mixed.
  • Add enough water to make it a good, pourable consistency.
  • Store in a covered jar in the refrigerator.

Salad

  • Mix all ingredients gently in a bowl.
  • Pour the salad dressing over and toss so the dressing coats all of the ingredients.
  • Serve immediately with slices of lime to squeeze over the top.

Nutrition

Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 112mg | Potassium: 431mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1759IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 2mg