Thai Style Cashew, Bean and Pea Salad


A touch of chilli adds wonders to this delicious Thai-style bean salad!

It’s quite strange to think that some of the spiciest foods come from the warmest places on the planet. I think immediately of the curry pastes and rubs featured in Indian cooking, despite the sweltering heat levels. Most spices do grow naturally in tropical regions such as the Spice Islands (a.k.a. The Moluccas), India, Sri Lanka, as well as parts of Africa and Asia. So it’s only natural that the people from these regions would make use of the bountiful spices, with varying tastes, aromas and pungencies, in their cooking.

Though I do like things to be a bit punchy, I do like to control my spice levels. This is in stark contrast to my Dad who could, and does, happily have chillies with anything. It always amuses me to see him flooding a plate of spaghetti with a chilli and garlic sauce we buy from the Indian shops. He’s even added it to risotto. People have been known to gain a thrill from eating spicy foods as this article suggests. Another justification for eating spicy foods, especially within tropical regions, is that it causes the body to perspire, which in turn helps to cool you down.

I was playing with some cashews and the purple and green beans that have recently sprouted in the backyard and created this light but flavourful salad that packs punch but is definitely delicious. The cashews help to tone down the heat but the chilli does bring out the sweetness of the beans.


Prep Time 5 mins | Cooking Time 2 mins | Serves 4


  • 1 tbsp chilli sauce
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tbsp lime juice
  • 250g green beans
  • 250g purple beans
  • 150g frozen peas
  • 150g thai style roasted cashews (or just use roasted, unsalted cashews)

Make the dressing. Place the chilli sauce, honey, soy and lime juice in a small screw-top jar. Put the lid one and shake until well combined. Set aside.

Cook the veggies. Bring a medium pot of water to the boil over a high heat. When boiling, add the beans and peas and cook for 203 minutes until tender but still  bright green. Drain then rinse under cold running water to refresh.

Make the salad. Spread the beans and peas across the bottom of a serving platter. Sprinkle the cashews over the top then dress with the salad dressing.

This salad goes really well with chicken or pork.


Happy Cooking and Keep Smiling,

Brendon 🙂






3 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


  2. Such beautiful beans! It’s pure art on a plate, but the flavors sound like they would be just as attractive. Purple beans are a rare prize around here so I might just need to make this with all green.


    1. Thanks for the comment Hannah, by all means stick to the green ones. TBH the only reason I had the purple beans was because we grown them in the garden (they sprout quite quickly in the warmer months so perhaps you could check a local nursery if you wanted to give them a try). In terms of the plating I love to be a bit playful and carefree with my styling, I think it is more natural and the recipe is inviting 🙂 As I often write recipes that are aimed at students, I try to keep my dishes simple and fun 🙂


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