Crunchy Thai Cashew Broccoli Rice Salad

This Crunchy Thai Cashew Broccoli Rice Salad is filled with cucumbers, bell pepper, shredded red cabbage, scallions, broccoli rice, roasted cashews, and a cashew ginger lime dressing. It’s super crunchy, filled with tons of nutrients and healthy fats, and it’s great for easy lunches!

(This post is sponsored by Sprouts! Thank you so so much for reading and supporting the brands that I love!)

Crunchy salads like these filled with TONS of texture are my absolute favorite. Really, anything with Thai flavors if we’re getting really specific. I know this isn’t traditional “Thai” by any means, but I really enjoy making my own takes on different ethnic foods and flavor profiles.

It’s definitely no secret that I love texture in my food, and this salad is the epitome of texture. We’ve got crunch from the cashews, red cabbage, cucumber, and bell peppers, and lots of flavor from the fresh cilantro, scallions, and creamy cashew dressing.

Major heart eyes over here.

But quite possibly the most fun part of this salad, is the broccoli rice! Sprouts is now carrying organic riced broccoli in the freezer section which I absolutely love. It’s so nice to have it at-the-ready for when I don’t have plans for dinner, but I want something healthy.

I love eating it as a side, or throwing it into salads like this! I love cauliflower rice too, but I’m partial to the broccoli rice.

I love how Sprouts adds some of the greener parts of the broccoli florets, and not just the stems, which means more nutrients! I’ve just found that a lot of brands use just the stems, but I love getting extra green in when I can!

And don’t even get me started on the dressing. It’s basically creamy cashew goodness filled with lime juice, rice wine vinegar, garlic, ginger, sesame oil, soy sauce, and honey, and it’s absolutely amazing.

Drinkable, actually.

I like making and eating this salad the day of, just because I love the freshness and crunch it has, and after a day or so you don’t get as much of the crunch factor. That being said, I have eaten this a couple days after I’ve made it and it’s still been great!

An easy way to freshen it up is to make fresh broccoli rice and toss it in, or chop up a couple handfuls of cilantro and toss that in! A little squeeze of lime wouldn’t hurt either!

A little citrus and some herbs are always my go-to for everything.

I love adding avocado on top, naturally, and a handful of chopped cashews!

The best part, is that this takes 20 minutes to make. The most time consuming part is the chopping of the veggies. Which I actually find kind of therapeutic. I’m weird like that!

Wanting this for lunch today!

5 from 2 votes

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Crunchy Thai Cashew Broccoli Rice Salad

This Crunchy Thai Cashew Broccoli Rice Salad is filled with cucumbers, bell pepper, shredded red cabbage, scallions, broccoli rice, roasted cashews, and a cashew ginger lime dressing. It’s super crunchy, filled with tons of nutrients and healthy fats, and it’s great for easy lunches!

Course Lunch, Main, Salad, Side

Cuisine Healthy, Thai

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the salad

• 1 (12 ounce) bag Sprouts Organic Riced Broccoli
• 2 teaspoons coconut oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded red cabbage
• 1 bell pepper, chopped
• 1 seedless cucumber, chopped (about 2 ½ cups)
• 3 scallions, thinly sliced
• 1 cup chopped cilantro
• 1/2 cup salted, roasted cashews, roughly chopped, plus extra for serving
• sesame seeds for garnish (optional)
• lime wedges for serving (optional)

For the dressing

• 1/3 cup Sprouts creamy cashew butter
• juice of 2 limes
• 2 tablespoons rice wine vinegar
• 1 tablespoon Sprouts reduced sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons freshly grated ginger
• 1 clove garlic, minced
• 1 tablespoon honey
• 2 tablespoons hot water

Instructions

1. Heat a large skillet over medium-high heat. Add the coconut oil. Once melted, add the broccoli rice, salt, and pepper, and sauté for 3-4 minutes or until heated through. Let cool.

2. Make the dressing. In a medium bowl, combine the cashew butter, lime juice, rice wine vinegar, soy sauce, sesame oil, ginger, garlic, and honey and whisk to combine. Once combined, add the hot water and whisk until completely smooth and creamy.

3. Once broccoli rice has cooled, in a large bowl, combine the red cabbage, bell pepper, cucumber, scallions, and cilantro. Stir to combine. Add the broccoli rice and stir again to combine. Add desired amount of dressing and stir to coat.

4. Portion into bowls and top with extra dressing, chopped cilantro, chopped cashews ,lime wedges, and a sprinkle of sesame seeds. Enjoy!