Cashew Salad | Crunchy Cashew Salad | Cashew Vegetable Salad | Healthy Cashew Salad
Cashew salad is a simple and crunchy salad made with roasted cashews, fresh vegetables, and a light dressing. The cashews add a pleasant nutty flavour and crunch, while the vegetables keep the salad fresh and colourful. Lightly roasting the cashews before adding them brings out their flavour and gives the salad a better texture. It can be served as a side dish, light snack, or alongside a main meal. Prepare the dressing separately and mix just before serving to keep the vegetables crisp.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
3
INGREDIENTS
- 1 cup cashewnuts
- 1 ½ cup water
- ½ cup chopped lemongrass
- 1 cup sliced cucumber
- ¼ cup Basil
- ½ tbsp sesame oil
- 1 tbsp spring onions (green part)
- ¼ cup sliced onions
- 1 tsp soya sauce
- 1 tsp balsamic vinegar
- 1 tsp brown sugar
- 1 tbsp tamarind pulp
- ½ tsp ginger garlic paste
- Salt pepper to taste
Other ingredients
METHOD
- In a pan boil water along with chopped lemongrass.
- Add in cashew nuts and boil them until they soften.
- Once done strain the cashews and leave aside ¼ cup of the lemongrass water.
- To this water add in tamarind pulp, soy sauce, balsamic vinegar, brown sugar, chilli sauce, ginger garlic paste.
- In a pan heat sesame oil and saute the boiled cashews.
- Roast them until golden brown.
- Toss in sliced onions, basil, salt to taste and mix well.
- Mix in the prepared dressing and let it boil.
- It will thicken up, Finish by adding cucumber and green spring onion.
- Serve.
For the cashews
How to proceed
Chef's Note from Renu Dalal:
Roast the cashews on low heat and stir frequently so they become evenly golden without burning.
