6 servings

Whole30 Thai Bowl

10 minPrep Time

10 minTotal Time

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  • Salad
  • 2 1/2 cups shredded kale leaves
    2 1/2 cups shredded Napa cabbage
    1 1/2 cups blackberries
    1 bell pepper chopped
    4-5 carrots shredded
    1/2 cup mint or cilantro chopped
    2/3 cup raw cashews toasted or roasted cashews
  • Dressing
  • 14 ounces canned coconut milk
    1/4 cup cashew butter
    1 tablespoon yellow curry powder
    3 cloves garlic
    1 lime juiced
    1 1/2 teaspoons garlic chili paste
    1 teaspoon sea salt


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

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