INGREDIENTS
- 1/2 cucumber julienned
- 1/2 carrot julienned
- 1/2 red onion sliced
- 2 sprigs of mint
- 3 sprigs of cilantro
- 1/2 cup unsalted cashews
- 3 tbsp brown sugar or maple syrup
- 1/4 tsp togarashi or cayenne
Dressing
- 2 tbsp canola
- 1 tsp honey
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 1/2 tsp fish sauce
- salt and pepper to taste
METHOD
Method:
(Done ahead of time) Lay cashews on a lined baking sheet and bake on medium heat stove or toaster oven for 20 minutes.
- In a small stock pot, heat sugar until it is caramelized and liquefies. Remove nuts and place in bowl, slowly drizzling liquid sugar evenly over nuts. Mix with spoon to ensure maximum coating. Lay flat on parchment wax to cool and settle. Sprinkle with togarashi.
- For dressing, combine all ingredients in a bowl and whisk vigorously or blitz with blender/processor. Chill or leave off to the side.
- Combine all salad ingredients with the exception of the chopped mint. Slowly add in dressing slowly while tossing (hands are best technique).
- Combine all salad ingredients with the exception of the chopped mint. Slowly add in dressing slowly while tossing (hands are best technique).
