Big bowl of Thai Carrot Kale Salad topped with Curried Cashews
4.92 from 23 votes

Thai Carrot Salad with Curried Cashews

An easy, 30-minute Thai-inspired carrot and kale salad with a savory-sweet dressing and curried cashews! Flavorful, hearty, so delicious!
Author: Minimalist Baker
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 (side salads)
Category: Entree, Side
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 2 Days



  • 2 cloves garlic (minced)
  • 2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)
  • 2 medium fresh or dried bird's eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)
  • 2 Tbsp coconut sugar (or sub maple syrup)
  • 1/4 cup lime juice
  • 2 Tbsp pineapple juice (optional // recommended for sweetness/tang)
  • 1 Tbsp tamari (or soy sauce if not gluten-free)


  • 2 cups kale (chopped // large stems removed)
  • 2 tsp sesame or olive oil
  • 2 tsp lime juice
  • 4 cups finely shredded/grated carrot (I use this mandolin with the medium blade attachment)
  • 1/4 cup thinly sliced red onion
  • 1 cup Curry-Spiced Cashews (or sub roasted salted cashews)
  • 1/2 cup chopped fresh cilantro (optional)


  1. Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
  2. Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird's eye chili for heat. Set aside.

  3. To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
  4. Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
  5. Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.


*2 cloves garlic yields ~1 Tbsp minced garlic.
*Nutrition information is a rough estimate calculated with peanuts, sesame oil, and pineapple juice, but without other optional ingredients.

Nutrition Per Serving (1 of 4 side salads)