Thai Cashew Cole Slaw

Creamy Cashew Quinoa Cole Slaw

Thai Cashew Cole Slaw

This is a very ME recipe. Asian-inspired flavors? Check. Quinoa? Check. Some sort of shredded cabbage/slaw component? Check. Cashews? CHECK, of course! Oh, and avocado, but at this point that should go without saying.

There is nothing not to love about this salad. Slash slaw. Slash pilaf. Okay, I’m not really sure what exactly to call it. It’s easy to throw together on a busy night. It’s packed with nutritious vegetables, protein, and fiber. It can be your full meal or a side. If you want some meat/additional protein, you could easily top with shrimp or chicken. Make it your own!

Creamy Cashew Quinoa Cole Slaw

2 cups cooked red quinoa
1 avocado, diced
1/2 red onion, diced
1 red pepper, diced
2 cups organic broccoli slaw
2 cups julienned carrot
1 cup purple cabbage, shredded
3 stocks green onion, chopped
1/2 raw cashew pieces, roughly chopped/crumbled
Fresh juice from one lime

Thai Cole Slaw Ingredients

Combine all of the above in a big bowl. Easy! Now you need to make your dressing, that’s where the real magic comes in…

Cashew-Sesame Dressing

3 tbsp cashew butter (or peanut butter, or almond butter… any natural, delicious nut butter will do!)
1 tbsp toasted sesame oil
3 tbsp tamari or soy sauce
1/8 cup rice vinegar
1/2 tbsp minced garlic
1 squeeze agave nectar or honey
1-2 big squeezes of Sriracha (optional, if you like it spicy!)

Shake it all together in a mason jar or other tightly sealed container – if the dressing seems a little too thick (depending on the consistency of your nut butter) feel free to add a couple splashes of hot water or some more rice vinegar.

Toss the slaw with your dressing and voila! It’s ready. Garnish with additional cashews, lime wedges, and/or cilantro sprigs.

If you want the flavors to really mix together, you can make ahead and leave it in the fridge for an hour or two before serving. This will keep well in a tightly sealed container for a couple days. Should make 4-6 servings, depending on if you’re eating it for a main course or a side. I like to eat a lot of it, obviously.

For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.

You may also like

Leave a comment