“This recipe is extra special because each bite can offer a different experience in flavour and texture as you eat it,” says Sara chef Mary Dinh of this chopped salad recipe. “Some bites will offer more anise flavour from the fennel and watery crunch from the celery, while others pack that wasabi bite from the wasabi peas and creaminess from the cashew cheese.”
- ½ cup tamarind concentrate
- ½ cup rice wine vinegar
- 2 tbsp tamari or light soy sauce
- 1/2 tsp fresh garlic, finely grated
- 1 tbsp ginger, finely grated
- 1 tbsp agave syrup
- 1 cup grapeseed oil
- In a bowl, combine all ingredients except grapeseed oil.
- Vigorously whisk the ingredients while gently streaming in all the grapeseed oil.
- Continue whisking until combined.
- 2 poblano peppers, de-seeded and diced
- 1 jalapeno pepper, de-seeded and diced
- 3 tbsp nutritional yeast
- 6 tbsp lime juice
- 1 tsp salt
- 1 cup cashews, soaked overnight and drained
- In a container, generously cover cashews with cold water and let soak overnight.
- Drain cashews and set aside.
- In a blender, combine poblano, jalapeno, nutritional yeast, lime juice and salt. Blend until smooth.
- Add cashews. Blend until smooth and creamy.
- Kale, shredded
- Nappa cabbage, julienned
- Fennel, diced
- Celery, diced
- Mint, chiffonade
- Thai Basil, chiffonade
- Wasabi Peas
- Roasted Cashews, crushed
- In a large mixing bowl, combine vegetables.
- Dress salad with tamarind dressing to taste.
- Transfer into a serving bowl.
- Garnish with a dollop of cashew cheese, roasted cashews and wasabi peas before serving.