Ooh I do love a good salad. Especially after a couple of weeks of delicious meat-feasting. I think it’s amazing how the body knows exactly what it needs. Starving after exercise? Need some more fuel. Can’t stand the thought of alcohol after a heavy night? Let your liver rest. Yesterday I was craving some sharp citrus and crunchy salad after juicy beef burgers, catherine wheel sausages and rich coq au vin last week. Not to mention the rabbit and creamed potato and a sublime curry I enjoyed over the weekend.
Asian-style salads are usually what I turn to when I want to liven up my palette and eat a little lighter. But lighter can never mean boring for me – I love my food too much.
I’m sure you’ll love this. The sweetness of the apple balances out all the bitterness from the cabbage and the peanuts and cashews temper the heat and sourness from the chilli and lime.
It’s a winning combo and made me look forward to lunchtime all morning!
Cabbage, Apple and Cashew Salad with Peanut Dressing
For the dressing:
1 teaspoon chunky peanut butter
1 teaspoon fish, tamarind or soy sauce
2 teaspoons sweet chilli sauce
1 teaspoon palm sugar
juice of half a lime
For the salad:
2 handfuls shredded pointed cabbage
2 spring onions, thinly sliced
1 red chilli, thinly sliced
1/2 apple, thinly sliced
1 carrot, grated
1 handful beansprouts
1 handful coriander leaves, chopped
1 handful cashew nuts
1. Toast the cashew nuts for around 3 minutes until slightly brown, then roughly chop.
2. Mix all of the dressing ingredients together and combine with the salad.
I’m linking up with Healthy Vegan Fridays, hosted by Rock My Vegan Socks and VNutrition and Wellness; No Croutons Required usually hosted by the one and only Jacqueline of Tinned Tomatoes but this time hanging out with Lisa at Lisa’s Kitchen and Eat Your Greens co-hosted by Allotment to Kitchen and The Veghog.