Description
A vibrant salad made with toasted cashews and fresh vegetables, dressed with a tangy lemon dressing.
Ingredients
Scale
- 1 cup cashews (raw or roasted)
- 1 large bell pepper (any color, julienned)
- 1 cucumber (seeded and sliced)
- 1 carrot (julienned)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tbsp soy sauce (or coconut aminos)
- 1 tsp sesame oil (optional, for flavor)
- Sea salt (to taste)
Instructions
- Preheat your oven to 180°C (350°F). Spread the cashews evenly on a baking sheet. Toast in the oven for about 8-10 minutes, stirring halfway through, until golden and fragrant. Keep an eye to prevent burning.
- While the cashews toast, prepare the dressing by whisking together lemon juice, honey, soy sauce, and sesame oil in a small bowl until well combined and slightly emulsified. Set aside.
- Chop the bell pepper, cucumber, and carrot into thin strips or small cubes; aim for a crisp, colorful mix.
- Once the cashews are toasted and fragrant, remove them from the oven and let them cool for a few minutes.
- In a large mixing bowl, combine the chopped vegetables with the cooled toasted cashews.
- Pour the dressing over the mixture and toss gently to coat everything evenly. The dressing should lightly cling to the veggies and nuts, adding a bright, tangy flavor.
- Adjust seasoning with a pinch of sea salt if desired. Serve immediately for maximum crunch, or refrigerate for up to 2 hours and toss again before serving to refresh the texture.
Notes
- This salad is best served fresh for maximum crunch.
- You can refrigerate it for up to 2 hours if necessary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg