Fully Loaded Chopped Salad with Cashew Nut, Herb, Ginger, and Lime Dressing
Ingredients
Salad
- ¼ purple cabbage, shredded and chopped
- 3 medium Lebanese cucumbers, diced
- 1 red capsicum, deseeded and diced
- 1 yellow or orange capsicum, deseeded and diced
- 200g cherry tomatoes, halved or quartered depending on size
- 1 large avocado, diced
- ½ bunch coriander, roughly chopped (or use any other herbs of your choice)
Dressing
- ½ cup cashews
- ¼ cup olive oil
- 1 inch piece of ginger, peeled and sliced
- 4 or more garlic cloves
- 1 or more chilis depending on taste, chopped
- ½ bunch coriander or herb of your choice
- 1 ½ Tbsp sesame oil
- 3 Tbsp tamari
- 3 Tbsp rice vinegar
- 2 ½ Tbsp nutritional yeast
- 2 limes, juiced
- Red chili flakes to taste
- Pinch of sea salt
To serve
- A sprinkle or sesame seeds
- A sprinkle of nigella seeds
Method
Salad
1. Combine all of the salad ingredients into a large salad bowl.
2. Toss to mix well.
Dressing
1. Place all of the ingredients into a food processor or blender and blitz to combine into a thick paste. If you’re using a small processor, you may want to add a few ingredients at a time, blitzing in between.
2. Adjust for taste.
Assembly
1 .Divide salad into serving bowls, or meal prep containers.
2. If eating straight away, add a big dollop of the dressing on top of the salad and mix through.
3. Sprinkle over with the sesame and nigella seeds.
4. Serve with your choice of protein or other options are Greek yoghurt, labneh, cottage cheese or feta.
5. The dressing will last in the fridge for about a week.