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.

    6 Comments

    Crunchy Cabbage & Peanut Slaw

    Crunchy Cabbage & Peanut Slaw

    As readers of my monthly newsletter know, I was that girl that brought a salad to a Super Bowl watching party. Yes. (But also, someone should be that person. The salad is always gone at the end of the night--or halfway through the night - and everyone is always glad to at least have a little freshness on their plates between tasting different dips and chips). 

    Where this crunchy cabbage peanut slaw began: I am a pack-my-own lunch kinda gal, but some days getting out of the office just to walk around is really the best medicine. It was a day like that when I wandered to Natural Grocers (a few blocks away), and picked up a prepared salad -- I was craving fresh veggies. The gulp of fresh air was nice, but the salad was dry and pretty boring. It was the idea of the salad that inspired me though: a simple cabbage slaw with a peanut dressing. 

    Crunchy Cabbage & Peanut Slaw
    Crunchy Cabbage & Peanut Slaw

    So I went home and dreamed up a better version, which is still a simple salad but it calls for a LOT of zesty peanut dressing -- a dressing far zestier and more addicting than the original. (So addicting in fact, that it also makes a very good dip for crudités).

    You'll notice right away that this dressing calls for a semi-long list of ingredients. They are (almost) all shelf-stable pantry staples, and despite the list of ingredients the magic of this sauce is in how it's made: plop everything in the blender and go. That's it. This is where I tell you: do not fear that list of ingredients, embrace it. It is worth it. And by the time you've checked to see if you have everything you need, you're only 30 seconds away from finishing the dressing. 

    Crunchy Cabbage & Peanut Slaw

    Crunchy Cabbage & Peanut Slaw

    Published February 19, 2019 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the peanut dressing (yields about 1 cup):
  • 1/4 cup creamy peanut butter
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 2 cloves garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 2 tablespoons water to thin dressing, as needed

  • For the slaw:
  • 3-4 cups finely shredded green cabbage
  • 4-5 green onions, white and dark green parts removed
  • 1/4 cup minced cilantro
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup roasted salted peanuts, roughly chopped
  • Optional additional add-ins we also love: 1 cup chopped bok choy, 1/2 cup chopped sugar snap peas, 1/4 cup minced Thai basil

  • Directions:

    1. Place all ingredients for the dressing, aside from the water, in a blender and purée until smooth. Then, add water as needed to thin dressing as needed (based on preferences).
    2. Sliced green onions and add to a salad bowl with cabbage and cilantro. Toss to combine. Top with sesame seeds and peanuts.
    3. Drizzle with about 1/3 to 1/2 cup peanut sauce, or to taste.

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    Almond Flour Zucchini Bread Pancakes

    Almond Flour Zucchini Bread Pancakes

    It’s that season! Yes, the time of year when zucchini are the size of baseball bats, big enough to serve a crowd. Perhaps you’re swimming in zucchini, or maybe you found a really good deal on some oversized zukes at the farmers market — either way, zucchini bread pancakes are the way to go! 

    I’ve never heard anyone complain about pancakes for breakfast, and these pancakes are extra special. Just like zucchini bread, these pancakes are spiced with nutmeg and cinnamon, making them feel extra cozy, especially when slathered with butter and drizzled with maple syrup. 

    Almond Flour Zucchini Bread Pancakes
    Almond Flour Zucchini Bread Pancakes

    There are thousands of recipes for zucchini bread on the internet. Some call for walnuts, while others call for chocolate chips. But why choose? This recipe is absolutely delicious with both, bites of nutty crunch and melty chocolate. And yeah, it feels a little bit like dessert for breakfast but there is zucchini in there.

    This recipe uses for almond flour, which makes for a satisfying pancake but is also the reason why I highly recommend using a non-stick pan. I tried a few in a enameled cast iron (Le Creuset) because we own very few non-stick pans, and the results was no good. So, avoid frustration, and use a true non-stick pan! You'll be flipping pancakes like a pro. 

    Almond Flour Zucchini Bread Pancakes

    Almond Flour Zucchini Bread Pancakes

    Published July 19, 2018 by
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    Serves: 4   |    Active Time: 90 minutes



    Ingredients:

  • 9 ounces shredded zucchini
  • 1-1/2 cups almond flour
  • 1/4 cup arrowroot starch (tapioca flour can also be used)
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons melted butter, plus more for cooking and serving
  • 2 tablespoons maple syrup plus more for serving
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips or finely diced walnuts (feel free to do half chocolate chips and half walnuts, too!)

  • Directions:

    1. In a medium sized mixing bowl, combine: almond flour, arrowroot starch, salt, baking soda, cinnamon, and nutmeg. Whisk to combine. In a separate bowl, combine: 2 tablespoons butter, 2 tablespoons maple syrup, 3/4 cup milk, 2 eggs, and vanilla. Whisk until frothy, and then fold in the shredded zucchini.
    2. Add half of the dry mixture to the wet mixture, stirring to combine, and then add in the other half of the dry mixture to create a loose batter. Fold in walnuts/chocolate chips.
    3. Heat a non-stick skillet or griddle on the stove over medium heat with 1 tablespoon of butter.
    4. Spoon batter into hot pan, making pancakes that are 4-5 inches wide. Cook on one side until you start to see bubbles on the top and edges begin to turn golden brown. Flip pancake to second side, and cook until golden. Move pancake to plate. Repeat until all of batter has been used.
    5. Serve hot with butter and maple syrup. Optionally, add additional walnuts on top for garnish.

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