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Thai Beef Chopped Salad

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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You are going to love this Thai Beef Chopped Salad with creamy cashew butter dressing! It has so many textures and flavors from the tangy ground beef, chopped cabbages, crisp peppers, sweet carrots and crunchy cashews all topped with the most amazing dressing! It makes a nice size salad so you will have some leftovers. Keep the beef separate and warm it up and put it on the salad for the next day! This will be on repeat all year round!


1 lb ground beef, I like Rastelli's
1/2 cup onion, diced
1 tsp fresh ginger, minced
3 green onions, chopped
2 cloves garlic, minced
1 tsp korean chili flakes
1/4 cup coconut aminos
4 cups green cabbage, chopped
2 cups purple cabbage, chopped
3 green onions, sliced
1 cup carrot sticks
1 red bell pepper, seeded and sliced thin
1/2 cup cashews, chopped
1 lime, sliced for garnish
1 tbsp sesame seeds for garnish
1/2 cup cashew butter (or almond butter)
2 cloves garlic, peeled
2 dates, pitted & chopped
2 tsp fresh ginger, minced
2 tbsp coconut aminos
2 tbsp sesame oil
2 tbsp rice vinegar
1 tsp Korean chili flakes
1/2 cup water or more to make dressing desired consistency

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Brown ground beef & onions till beef is no longer pink

Add garlic, ginger, chili flakes & coconut aminos

Stir well & cook 5 minutes longer

Combine all salad ingredients in a large bowl & toss well

Divide into 4 bowls (there will be enough for 4 - 6 servings)

Blend all dressing ingredients in high speed blender till creamy adding water if needed to thin down

Spoon beef over salad

Pour dressing on

Garnish with limes & sesame seeds

Enjoy this recipe by Penny's Primal!

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