Thai Curry Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6

INGREDIENTS

Salad:
2½ cups shredded kale leaves
2½ cups shredded Napa cabbage
1½ cups blackberries
4 Bellafina peppers, chopped
4-5 carrots, shredded
½ cup mint or cilantro, chopped
⅔ cup cashews, roasted

Dressing:
1 can full fat coconut milk
¼ cup cashew butter
1 tablespoon yellow curry powder
3 cloves of garlic
juice from 1 lime
1½ teaspoons garlic chili paste (find a Whole30 compliant recipe for this here!)
1 teaspoon sea salt

INSTRUCTIONS
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!

Slightly adapted from a recipe from themovementmenu.com