Hey there! This salad is light, crunchy, and packed with flavor. Think creamy peanut dressing, sweet shredded carrots, and warm, spiced cashews. It’s bright, fresh, and comes together fast—no oven needed except for toasting the cashews (which you’ll want to eat by the handful).
Perfect for a quick lunch, dinner side, or potluck favorite.
🌟 Why I Love This Recipe
This one’s a go-to for me. I first made it on a hot summer day when I didn’t want to cook. Now I bring it to every picnic and BBQ—it always disappears fast.
- Bright, colorful, and packed with crunch
- Creamy peanut-lime dressing that’s so good
- Comes together in under 30 minutes
- Stores great for meal prep or leftovers
- Curried cashews = best salad topping ever

🧾 What You’ll Need
Salad
- 4 cups shredded carrots (about 5 large carrots)
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/2 cup shelled edamame (cooked and cooled)
- 1/2 cup curried cashews (recipe below)
Peanut Dressing
- 1/4 cup natural peanut butter
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1–2 tbsp warm water (to thin if needed)
Curried Cashews
- 1/2 cup raw cashews
- 1/2 tsp curry powder
- 1/4 tsp salt
- 1/2 tsp coconut oil

🍽 Servings & Time
Serves: 4
Total Time: 20 minutes
⚗️ Why This Recipe Works (Quick Science)
- Peanut butter naturally emulsifies, making the dressing creamy without needing mayo or oil.
- Shredded carrots are sturdy and won’t wilt like greens.
- Roasting the cashews brings out their natural oils, which lets the curry powder stick and intensifies flavor.
👩🍳 Tools You’ll Need
- Grater or food processor
- Small skillet
- Knife + cutting board
- Mixing bowls
- Whisk
- Measuring cups/spoons
✅ Pro Tips
- Fresh lime juice makes a big difference—don’t skip it.
- Roast the cashews low and slow so they don’t burn.
- If using bagged carrots, pat them dry—they can be a little soggy.
- Let the salad sit 10 minutes before serving so flavors meld.
- If the dressing feels thick, add warm water 1 tsp at a time.
🔄 Substitutions and Variations
- No peanut butter? Use almond or sunflower butter.
- Swap edamame for chickpeas.
- Add cooked rice noodles for a full meal.
- Want heat? Add chili garlic sauce or sriracha to the dressing.
- Swap cashews with peanuts or roasted almonds.
🧊 Make-Ahead Tips
- Make dressing and curried cashews up to 3 days ahead.
- Toss everything together the day you serve it for the best crunch.
- Store dressing separately to keep veggies crisp.
🧾 Step-by-Step Instructions
Step 1: Roast the Curried Cashews
Melt 1/2 tsp coconut oil in a small skillet over medium heat. Add 1/2 cup raw cashews, 1/2 tsp curry powder, and 1/4 tsp salt. Stir constantly for about 5 minutes, until the cashews are golden and smell toasty. Set aside to cool.

Step 2: Make the Peanut Dressing
In a small bowl, whisk together 1/4 cup peanut butter, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 clove minced garlic. Add 1–2 tbsp warm water, a little at a time, to thin until smooth and pourable.

Step 3: Prep the Veggies
Shred 4 cups of carrots using a grater or food processor. Thinly slice 1 red bell pepper, 1/4 cup green onions, and chop 1/2 cup cilantro. If using frozen edamame, boil or microwave briefly, then cool.

Step 4: Toss the Salad
In a large mixing bowl, add shredded carrots, bell pepper, cilantro, green onions, and edamame. Pour the peanut dressing over everything and toss until well-coated.

Step 5: Serve
Top with the cooled curried cashews right before serving.

🥡 Leftovers & Storage
- Store in an airtight container for up to 2 days.
- Cashews may lose crunch—store them separately and add when serving.
- Best enjoyed cold or at room temp.
🚫 Common Mistakes
- Over-toasting cashews: they burn fast, so stir and watch closely.
- Not thinning the dressing: thick dressing won’t coat the veggies well.
- Using old carrots: fresh = crunchier and juicier.
- Skipping the lime: it’s the key to balance in the dressing.
🍽 What to Serve With
- Grilled chicken skewers
- Tofu or tempeh
- Jasmine or coconut rice
- Summer rolls with dipping sauce
- Thai iced tea
❓ FAQ
Can I make it nut-free?
Yep! Use sunflower seed butter and roasted chickpeas instead of cashews.
Is it good for meal prep?
Totally. Just store dressing and nuts separately for best texture.
Can I skip the edamame?
Sure—try chickpeas or leave it out altogether.
What if I don’t like cilantro?
Sub with Thai basil or fresh mint.
🥗 Meal Plan Ideas
- Add rice noodles for a cold noodle salad.
- Pair with leftover rotisserie chicken or tofu for a quick lunch bowl.
- Wrap in lettuce leaves with extra dressing on the side.
- Pack with fruit and hummus for a balanced lunchbox.
🧡 Wrap Up
This Thai Peanut Carrot Salad with Curried Cashews is crunchy, creamy, bright, and totally crave-worthy. It’s one of those easy wins that delivers big flavor with barely any work. Give it a try—and let me know how it turns out!