Crunchy chopped salad with cashew dressing
Yeung Man Cooking · ♥ 3.7K likes · 122.8K views · 19 min video
Read about brussels sprouts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 175 g black kale
Chop the black kale down and place it in a large mixing bowl.
- 125 g purple cabbage
- 225 g Brussels sprouts
Thinly chop the purple cabbage and the Brussels sprouts and add them.
When chopping this thin, keep three fingers back against the blade and guide the knife.
Knife safety when cutting thin
- 1 whole Fuji apple
- 150 g cherry tomatoes
- ½ whole red onion
- ½ cup raisins
- ¼ cup ham parts
Chop the apple into thin matchsticks, roughly chop the cherry tomatoes, thinly slice the red onion, and add them with the raisins and the ham parts.
- 1 cup cashews
- ⅓ cup lemon juice
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp oregano
- pepper
- olive oil
- 1 tbsp Dijon mustard
- 1 cup water
In a blender combine cashews, lemon juice, salt, garlic powder, onion powder, oregano, pepper, a drizzle of olive oil, Dijon mustard and water; blend on high until liquefied.
Pour in half the dressing, toss, and plate; add more dressing only if needed.
Dressing and tossing the salad