Fresh Thai Summer Bowl With Cilantro-Lime Dressing
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A refreshing raw bowl packed with crunchy vegetables and a light, spicy cilantro-lime dressing. This plant-based dish is substantial and filling, perfect for a summer lunch.
Ingredients
- 237 ml shelled edamame
- 237 ml sliced green cabbage
- 237 ml sliced red cabbage
- 237 ml diced cucumber
- 237 ml bean sprouts
- 1 red bell pepper thinly sliced
- 1 medium avocado diced
- 118 ml julienned carrot
- 118 ml chopped fresh cilantro
- 59.1 ml sliced green onion (green parts only)
- 59.1 ml raw cashews roughly chopped
- 118 ml Cilantro-Lime Dressing
- 118 ml roughly chopped fresh cilantro
- 59.1 ml extra-virgin olive oil
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- 0.5 jalapeño pepper seeded and diced
- 1 clove garlic minced
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 218 mg
- Iron: 4.67 mg
- Magnesium: 136 mg
- Phosphorus: 348 mg
- Potassium: 1343 mg
- Zinc: 3.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml shelled edamame
- 237 ml sliced green cabbage
- 237 ml sliced red cabbage
- 237 ml diced cucumber
- 237 ml bean sprouts
- 118 ml julienned carrot
- 118 ml chopped fresh cilantro
- 59.1 ml sliced green onion (green parts only)
- 118 ml Cilantro-Lime Dressing
- 118 ml roughly chopped fresh cilantro
- 59.1 ml extra-virgin olive oil
- 59.1 ml water
- 14.8 ml freshly squeezed lime juice
- sea salt
- freshly ground black pepper
Prepare
- 1 red bell pepper, thinly sliced
- Dice 1 medium avocado
- 59.1 ml raw cashews, roughly chopped
- 0.5 jalapeño pepper, seeded and diced
- Mince 1 clove garlic
Let's Cook
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Step 1.
Make the cilantro-lime dressing: In a blender, combine ½ cup roughly chopped fresh cilantro, ¼ cup extra-virgin olive oil, ¼ cup water, 1 tablespoon freshly squeezed lime juice, ½ seeded and diced jalapeño pepper (optional), 1 minced garlic clove, a pinch of sea salt, and a pinch of freshly ground black pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired. Set aside.
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Step 2.
Prepare the vegetables: Slice 1 cup green cabbage and 1 cup red cabbage. Dice 1 cup cucumber and 1 medium avocado. Thinly slice 1 red bell pepper. Julienne ½ cup carrot. Chop ½ cup fresh cilantro and slice ¼ cup green onion (green parts only). Roughly chop ¼ cup raw cashews. Measure 1 cup shelled edamame and 1 cup bean sprouts.
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Step 3.
Assemble each bowl: Divide half of the edamame, green cabbage, red cabbage, cucumber, bean sprouts, bell pepper, avocado, carrot, cilantro, green onion, and cashews into each of two bowls.
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Step 4.
Drizzle each bowl with the cilantro-lime dressing and serve immediately.