Cilantro – The cilantro is added to the sauce last so it is not fully incorporated into the dressing.I diced all the veggies as small as possible so it’s easy to scoop up with tortilla chips. Crushed red pepper – Store-bought red pepper flakes are made from dried and crushed whole red peppers, typically cayenne peppers. I’m not over the spicy cashew dressing I made last week so here it is again in a new salad This dressing is creamy, vegan, and so tasty.That way I can control the salt, adding more if needed. Easily swap with tamari or coconut aminos. If you’ve browsed my recipes before or follow on Instagram, you definitely know I love spicy food and I love nutrient packed bowls with lot’s of nutrient rich, tasty ingredients. Soy sauce – I also add reduced sodium soy sauce to this recipe.Rice vinegar – Rice vinegar, made from a process of fermenting rice, is more mellow than other vinegars and balances the dressing.Substitute with sriracha if you cannot find sambal. Sambal oelek – This spicy Southeast Asian chili sauce adds a sweet and spicy kick to most foods and can also be found in the international section of most grocery stores.But if you can’t find grapeseed oil, substitute with vegetable or canola oil. Grapeseed oil – Grapeseed is a great neutral oil to use in dressings so the other ingredients can shine.Cashews – I blend whole roasted, unsalted cashews which gives this dressing it’s nutty flavor and creamy texture. Give it your loose carrots, roast chicken, and other leftovers yearning to breathe free-under a blanket of cashew dip, everything is delicious. I’m confident there’s no jumble of fridge flotsam this nutty dressing can’t improve. And when I want a thicker dip for crudités like Persian cucumbers and cute lil’ endive leaves, I'll hold back a few tablespoons for a more scoopable sauce. Its powerful flavor stands up to all kinds of pairings-after all, this dressing was developed to go with a dinner-worthy salad loaded with sweet potatoes, 8-minute eggs, and sturdy, bitter chicories. I usually follow the recipe, adding ⅓ cup of warm water before blending to create a pourable, leaf-coating dressing that will make any random assemblage of ingredients that I'm calling a "salad" a cohesive meal. And when the ingredient list is this minimal, it pays to make the most of it. In a food processor or high-speed blender. I know it can be tempting to cut to the chase and skip this step, but taking those few minutes to toast unlocks a whole new world of flavor. Spicy Cashew Crunch Salad In a large bowl, toss green cabbage, red cabbage, carrots, green onion, and cilantro. I toss them two teaspoons of olive oil and ½ teaspoon of salt, spread them on a sheet tray, and roast at 350° until my kitchen smells delicious and those cashews look golden, normally 8 to 10 minutes. You can buy salted, roasted nuts from the store, but I'm way more likely to have raw cashews at home. Roasting unlocks nuts’ complex, aromatic flavor, and it’s easy to do at home. Whatever you do, don’t try to swap in raw cashews. To make it vegan, sub the honey and fish sauce for maple syrup and soy sauce. Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski It's that dressing that helps all of the ingredients in this salad make sense together. First, if you didnt soak the cashews overnight and you dont have a high-powered blender like a Vitamix, youll want to flash soak them.
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