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You are here: Home / Salad / Crunchy Thai Cashew Broccoli Rice Salad

Crunchy Thai Cashew Broccoli Rice Salad

August 27, 2018 By Spices in My DNA 6 Comments

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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!)

Overhead shot of a salad with cashews, avocado, and lime wedges with a bowl of cashew dressing above it

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.

Overhead close up shot of a salad with cashews, avocado, lime wedges, and a gold fork sticking out of the bowl

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.

Overhead close up shot of a bag of riced broccoli surrounded by a halved avocado, bowl of red cabbage, bowl of diced bell pepper, and cashews

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!

Overhead shot of a bowl of cashew dressing with a jar of cashew butter above it and roasted cashews scattered around

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.

Overhead shot of a salad topped with avocado, lime wedges, and a bag of riced broccoli

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.

Close up shot of a crunchy vegetable salad with sliced avocado and cashews on top

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!

Overhead shot of a salad with cashews, avocado, lime wedges, and a gold fork sticking out of the bowl

Wanting this for lunch today!

Overhead shot of a salad with cashews, avocado, and lime wedges with a bowl of cashew dressing above it
5 from 2 votes
Print

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!

Overhead shot of two salads topped with cashews, avocado, and lime wedges with a bowl of cashew dressing above the bottom salad

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Filed Under: Salad Tagged With: broccoli rice, cashew, clean eating, clean eats, gluten free, grain free, healthy, low carb, lunch, salad, thai, veggie rice

Previous Post: « Peach Burrata Balsamic Dessert Pizza
Next Post: A Late Summer Cheeseboard »

Reader Interactions

Comments

  1. NB

    September 23, 2018 at 6:23 pm

    5 stars
    I stumbled upon your site yesterday. I bookmarked this recipe and decided to try it.

    Wow. Just wow.

    I took a chance buying ingredients I didn’t have and a blog I wasn’t familiar with. I’m so glad that I did. You have an excellent thing going. Incredible recipe – thank you!

    Reply
    • Spices in My DNA

      September 24, 2018 at 12:03 pm

      Thank you SO much!! This means so much to me!! I’m so happy you loved the recipe – it’s one of my favorites for sure! <3

      Reply
  2. Julia

    September 25, 2018 at 12:41 pm

    5 stars
    This salad is so good! I swapped the cashew butter and cashews for peanut butter and peanuts (just what I had on hand) and it is definitely going into my regular lunch rotation!

    Reply
    • Spices in My DNA

      September 26, 2018 at 12:22 pm

      Thank you so much Julia!! I’ve made it with peanuts and peanut butter as well and I love it just as much, if not more!! SO happy it’s going into your regular rotation! <3

      Reply
  3. Stacey

    October 10, 2018 at 12:53 pm

    Looks yummy! Where can I find the nutrients breakdown for this salad please?

    Reply
    • Spices in My DNA

      October 10, 2018 at 1:15 pm

      Thanks Stacey! I don’t calculate nutrition breakdown for my recipes, but there are a bunch of free ones online where you can plug in the ingredients!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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