Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by
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Serves: 6   |    Active Time: 20 minutes



Ingredients:


For the salad:
  • 2 cups thinly sliced purple cabbage
  • 1 red pepper, sliced in thin strips strips
  • 1 carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 1 heaping cup bok choy, roughly chopped
  • 1/2 cup Maple-Orange Sriracha Roasted Cashews
  • Optional: 2 tablespoons minced cilantro

  • For the vinaigrette:
  • Juice from 1 medium orange
  • 2 tablespoon rice vinegar
  • 2 tablespoon toasted sesame oil
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce

  • Directions:

    1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
    2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
    3. Serve, adding more vinaigrette to taste.

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    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Caution: the following recipe is not “healthy,” by any definition of the word, but oh — is it good!

    About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was.

    That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

    First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers).

    Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

    Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. I even squeezed the juice from fresh mint leaves, and made mint-chocolate swirl ice cream. (I promise to share some of these adaptions in the coming months!)

    But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

    Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Published April 9, 2019 by
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    Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer



    Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy cream, cold
  • Pinch salt
  • 1 teaspoon vanilla extract
  • About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

  • Directions:

    1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
    2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
    3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
    4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
    5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
    6. Store in an air-tight container in the freezer.

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    Smashed Cucumber Salad

    Smashed Cucumber Salad

    I am a big cucumber fan — the type that will take a bite straight from a whole cuke - but you don’t have to be to enjoy this salad.

    Smashed Cucumber Salad is a Chinese side dish, and I’ve adapted that dish into a recipe I can make any old day. The salad base is still just cucumber (a GREAT way to mix it up when you’re in a salad rut). The dressing is where the rubber really meets the road here. You could use this dressing on other salads, too — but I never have leftovers 😁

    The perfect balance of salt, acid, and sweet: rice vinegar, soy sauce, and honey come together here. I haven’t yet watched Salt Fat Acid Heat (or read it), but that doesn’t mean I can’t appreciate a dish that balances all of it’s flavors well. What do you think — should I jump in and watch the show?

    Either way, this dressing is golden. Garlic and chili flakes add punch. Cucumber is plain and simple; but simple is just right with the dressing.

    Smashed Cucumber Salad
    Smashed Cucumber Salad

    Smashed Cucumber Salad

    Published April 2, 2019 by
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    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

  • 2-3 english cucumbers 
  • Sprinkle of salt
  • 3 tablespoons avocado oil or other neutral oil
  • 1 clove garlic, minced
  • 1/2 teaspoon red chili flakes 
  • 1 teaspoon honey (or white sugar)
  • 3 tablespoon rice vinegar
  • 1 teaspoon ginger juice or minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce 
  • Garnish: 1 tablespoon minced cilantro, 2-3 small sprigs of mint (optional), lime wedges (optional)

  • Directions:

    1. Slice ends off of cucumber, and slice in half the long direction. Lay halved cucumbers seed-side down on a cutting board. Roll a rolling pin over cucumbers, smashing them just until the start to crack. Chop into bite-sized pieces.
    2. Place cucumber in a bowl and generously sprinkle with salt. Set aside.
    3. Place avocado oil, garlic and chili flakes in a small sauté pan and warm over medium heat until garlic begins to sizzle. Stir occasionally, and allow garlic to turn golden. Remove from heat.
    4. In a jar, combine honey, rice vinegar, ginger juice, sesame oil, soy sauce, and the chili-garlic oil. Stir (or close jar and shake) to combine.
    5. Toss cucumber in dressing. Top with minced cilantro, and optionally garnish with mint and lime wedges. Serve.

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