Usually my instagram and Facebook feeds are full of pics, but I never put recipes up here. This one that I came across by total happenstance is well worth sharing though. I’m sitting, crunching happily at my desk and think you all need to know about this tasty salad that is cheap, cheerful and quick to prepare. It’s a lot more satisfying than most salads as well. You can keep your lettuce – this is a winter salad.
Asian Broccoli and Soy Roasted Cashew Salad
What’s in it
One head of broccoli
One cup mungbeans, soaked for 24 hours (ready beansprouts will do here)
Half cup cashew nuts
For the dressing
Thumb sized piece of grated ginger
Crushed garlic glove
4 tsp soy sauce
2 tsp sesame oil
2 tsp fish sauce
1 dried birds eye chilli
1 tsp sweet chilli sauce
Coat the cashew nuts in the dressing (keeping aside 1tsp soy sauce, 1 tsp sesame oil and 1 tsp sweet chilli sauce) and toast in the oven at 180c for about 15 minutes.
While they are in the oven, finely chop the vegetables into bite size pieces.
Let the nuts cool. When ready to serve, mix the remaining soy sauce, sesame oil and sweet chilli sauce and toss vegetables and nuts together. It keeps surprisingly well in a lunchbox!
No pics… I ate it too fast.