Spicy Thai Salad

Spicy Thai Salad

Spicy Thai Salad


Serves/ Yield: 4

Prep Time: 5 minutes

Cook/ Assembly Time: 20 minutes

Total Time: 25 minutes



  • Romaine Lettuce, 1 bunch chopped
  • 1 bunch Cilantro, chopped
  • Oil
  • Shredded carrots, one bag
  • 1 red bell pepper, seeds and membranes discarded, thinly sliced
  • 1 c. Raw Cashews
  • Salt and pepper, to taste


  • ¼ c. Water
  • 2 Tbsp. Shallot, minced (about half)
  • ½ inch slice of fresh Ginger, minced or (1 tsp. grated)
  • 1-2 Garlic bulbs, minced
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Sesame Oil
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. Coconut Aminos
  • ½ tsp. Salt, or to taste
  • Cayenne and red pepper flakes, to taste



Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Combine dressing ingredients (blend if desired) mix and refrigerate until use.

In a medium-sized bowl toss grated carrot in 1-2 Tbsp. of oil. Spread on baking sheet and bake for 10 minutes. In remaining oil toss bell peppers and cashews. After 10 minutes turn the carrots and add the bell pepper strips and raw cashews. Spread evenly, salt and pepper to taste, and continue roasting for 5-10 minutes more.

Remove from the heat and let cool before tossing the salad together.

Assemble the salad by tossing the romaine with the dressing. Top with the roasted mixture and garnish with cilantro.

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