Spicy Thai Broccoli & Cashew Salad

Don’t get me wrong, I do love a leafy green salad. But a meal-sized, non-lettuce salad is totally my jam. Why? It makes a perfect make-ahead lunch or light dinner for a warm evening. It is filling and satisfying, and this particular gem is packed with crunchy veggies and an addictive, spicy dressing that will keep you making it time and again.

Spicy Thai Broccoli & Cashew Salad- photo @ambitiouskitchen

Spicy Thai Broccoli & Cashew Salad

(adapted from Ambitious Kitchen)

Yields 4 servings

For the Salad:

1, 15-oz can chickpeas, rinsed and drained

1 medium head broccoli (@ 4 cups), very finely chopped into bite-sized pieces

2-3 cups shredded red cabbage

1 cup shredded carrots

1/4 cup diced green onions, white and light green parts only

1 medium jalapeno, seeded and finely diced

1/2 cup chopped fresh cilantro

1/2 cup roasted cashew halves

For the Dressing:

1/4 cup creamy cashew butter, or almond butter

2 TB low-sodium tamari, or liquid aminos

1 TB raw honey, or agave if vegan

1 TB rice vinegar, or white wine vinegar

1 TB toasted sesame oil

2 TB freshly grated ginger

1 TB sesame seeds

1/2 tsp Aleppo pepper or red chili flakes

2 TB warm water, to thin dressing. More needed if made the day ahead.

1- In a large bowl, add the chickpeas, broccoli, red cabbage, carrots, green onion, jalapeño, and cilantro. Set aside.

2- Make the dressing in small bowl by whisking together the cashew butter, tamari, honey, vinegar, sesame oil, ginger, sesame seeds, and Aleppo pepper. Drizzle over the salad and toss to combine.

Note- The salad is best made and dressed at least 30 minutes ahead so the dressing has time to break down the fibrous vegetables. Add toasted cashews on top just before serving for maximum crunchiness. Entire salad can be made and dressed up to 1 day ahead and refrigerated until service.