Description
A vibrant salad featuring toasted cashews, fresh herbs, and a tangy dressing.
Ingredients
Scale
- 1/2 cup cashews (preferably raw or roasted, for toasting)
- 1 cup fresh cilantro (roughly chopped)
- 1/2 cup fresh mint (roughly chopped)
- 1 medium red onion (thinly sliced)
- 1 small red bell pepper (thinly sliced)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or maple syrup for vegan)
- 1/2 teaspoon soy sauce (optional, for depth)
- pinch salt
Instructions
- Heat a dry skillet over medium and add the cashews. Toast, stirring often, for about 5 minutes until they turn golden brown and fragrant, creating a crackling sound as they toast.
- Remove the toasted cashews from the skillet and they should be fragrant and crunchy to the touch.
- In a large bowl, whisk together lime juice, honey, soy sauce, and a pinch of salt to create a bright, tangy dressing.
- Chop the fresh cilantro and mint, then thinly slice the red onion and bell pepper, adding all to the bowl with the dressing.
- Break the cooled cashews into smaller pieces and add them to the bowl with the other ingredients, distributing evenly.
- Toss everything gently until the herbs, vegetables, and nuts are coated with the dressing, ensuring a colorful and textured mix.
- Let the salad sit for about 5 minutes to allow flavors to meld and the herbs to soften slightly.
- Serve the Cashew Crunch Salad in bowls, garnished with extra herbs if desired, and enjoy the vibrant textures and fresh flavors.
Notes
- This salad can be made ahead of time, but toss gently just before serving to keep the ingredients fresh.
- Add additional veggies or your favorite nuts for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg