Thai Curry Salad




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Thai Curry Salad Adapted from The Movement Menu 

Salad

  • 2½ cups shredded kale leaves

  • 2½ cups shredded Napa cabbage

  • ¼ cups blackberries

  • 1 bell pepper, chopped

  • 4-5 carrots, shredded

  • ½ cup mint or cilantro, chopped

  • ⅔ cup cashews, roasted

Dressing 

  • 1 can full fat coconut milk

  • ¼ cup cashew butter

  • 1 tablespoon yellow curry powder

  • 3 cloves of garlic

  • juice from 1 lime

  • 1½ teaspoons garlic chili paste

  • 1 teaspoon pink sea salt

Directions

  1. Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.

  2. Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time.



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