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