Thai Cashew Steak Salad


Paleo/Gluten Free/Grain Free/Egg Free


Difficulty - Easy

Preparation Time - 10 minutes

Cooking Time - 15 minutes



  • 2 tbsp (30g) all natural roasted cashew butter
  • ¼ cup (60ml) olive oil
  • 2 tbsp coconut aminos (or soy sauce if not paleo)
  • ½ tsp chili powder
  • 1 clove of garlic minced
  • 1 tsp fresh ginger minced
  • 1 tsp lemongrass paste
  • Juice of one lime


  • 1-2 packets of Chilli Stript Snacks Biltong
  • 3-4 cups baby or dino kale finely shredded
  • 3 spring onions finely chopped
  • ¼ cup coriander roughly chopped
  • 1 cup pea shoots (optional)
  • ½ a large red bell pepper
  • ½ a large yellow bell pepper
  • ½ cup (60g) raw cashew nuts + ½ tsp chili + ½ tbsp (7g) melted coconut oil



  • Blend together all dressing ingredients until smooth and set to one side.
  • Preheat oven to 180C (350F).
  • Toss together cashews, chili and melted coconut oil. Place on a baking tray and roast for 15 - 20 minutes; until golden and fragrant.
  • At the same time place peppers on a separate tray and roast for 20 minutes.
  • Create carrot ribbons using a standard vegetable peeler; work from top to bottom as if you were peeling the carrot.
  • Allow peppers and nuts to cool before finely slicing peppers and blitzing nuts in a mini food processor or roughly chopping. Mix together all salad ingredients reserving some of your Stript Snacks for garnishing. Pour over dressing and toss well to combine.
  • Garnish with reserved Stript Snacks to serve..dig in!


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