Recipe: Cashew crunch salad with sesame dressing
Sometimes you have a recipe that suddenly appears in your life, stays there for weeks and then just as suddenly disappears again, only to make its comeback a few months (or years) later. This ‘cashew crunch’ salad is that recipe. And man, am I glad it’s back.
Of course, I have entirely myself to thank for that—I know that too. And really, this incredibly delicious and healthy recipe follows a very clear rhythm: it’s abundantly present in spring and summer, and goes into hiding in autumn and winter. That too is easy to explain: in spring and summer, I simply feel more like eating lighter, cold food than during the winter months (always-cold team!).
Always different
Now I have to admit that I have never followed the original recipe, but have always put my own spin on it. Sometimes out of stubbornness, usually for practical reasons: using up leftovers or because certain ingredients are or aren’t available at home. The great thing is that with this salad, none of that matters one bit.
Make it your own
The original recipe includes white and red cabbage, but pointed cabbage, Chinese cabbage or spinach work perfectly well too. That freedom applies to all the ingredients. If I have cucumber left over, I add cucumber. Bell pepper? In it goes. Radishes? Delicious too. You can add chicken—as in the recipe—but personally, I think tempeh tastes better in it. You can also pimp the dressing however you like. I often stir in a tablespoon of peanut butter or tahini to make it even richer. Right, it’s clear: make it your own.
How to make the cashew crunch salad (basically):
- Mix all the dressing ingredients until smooth.
- Mix all the salad ingredients together.
- Pour the dressing over it and you’re done!
Image: A pinch of yum
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