CASHEW CRUNCH SHREDDED BRUSSELS SPROUTS SALAD #VEGAN #SALAD
Scrumptious cashew crunch destroyed brussels grows plate of mixed greens hurled in a delightful sesame ginger dressing. This simple vegetarian plate of mixed greens formula is stacked with brilliant veggies and bested with crunchy simmered cashews and toasted almonds. Incredible for feast prep, gatherings and potlucks!
The other week I surveyed the AK Facebook bunch on what sort of plans you needed to see on the blog. A couple of well known call-outs included: simple meals! snappy snacks! veggie-pressed dinners! more cake plans! (so essentially everything, ha.)
As I work my way into growing increasingly content for summer, I'm totally remembering your solicitations, yet in addition attempting to remain consistent with what Ambitious Kitchen speaks to: a solid formula and health site that moves you all through the kitchen through plans, stories and network.
Also, today I have another tasty formula for you to attempt.
I previously made this destroyed brussels grows serving of mixed greens for supper half a month prior following two or three evenings of liberal dinners out. It was on one of those days where you wind up totally longing for a major green serving of mixed greens, or pretty much anything pressed with veggies.
This destroyed brussels grows serving of mixed greens was my answer as I had the option to utilize pretty much every outstanding veggie that had been prowling in my refrigerator. It was crunchy, filling, delightful and ideal for garnish fish tacos, burgers, or notwithstanding utilizing it as a slaw.
INGREDIENTS
For the salad:
1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
4 cups shredded red cabbage (also known as purple cabbage)
1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
1 red bell pepper, diced
1 bunch cilantro, chopped
1/2 cup diced green onion
3/4 cup salted roasted cashews
1/2 cup toasted sliced almonds
For the dressing:
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
To garnish:
Extra cashews and almonds
Green onion
Cilantro
INSTRUCTIONS
- Shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shaved brussels sprouts to a bowl, along with shredded red cabbage, shredded carrots, red bell pepper, cilantro and green onion. Top with cashews and toasted almonds.
- Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter. Drizzle over the salad and use tongs to toss the salad together so that the dressing coats all of the brussels sprouts and cabbage. Garnish salad and enjoy! Serves 4-6.
NOTES
- *we want the carrots to be from the bag or manually cut into matchsticks so that they are a little thicker and retain their crunch.
- How to toast almonds: if you don't want to buy pre-toasted sliced almonds, you can do it yourself! Simply add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.
- Feel free to use any flavor of cashews you’d like, regular roasted, curry flavored or even honey are all wonderful options! I personally LOVE honey-roasted and thai curry.
- If you’d like a boost of protein, feel free to add in 1 cup thawed cooked edamame, grilled diced chicken breast or chickpeas.
For more detail: http://bit.ly/2JxSoS0
