Rainbow Veggie Crunch and Roasted Cashew Salad
if eaten as an entree, roasted tofu would make a great addition for protein!
Servings 4 servings
Calories 300kcal
Ingredients
- for the salad: 1/2 head purple cabbage, very thinly sliced 2 bell peppers, diced 5 large carrots, thinly sliced 1 cup green onions, chopped 1/2 cup cilantro, chopped roasted cashews (see below) for the roasted cashews: 1 1/4 cups raw cashews 1 tsp garlic powder 1 tsp onion powder 1/2 tsp chili powder 1/2 tsp turmeric sea salt and pepper to taste avocado oil (for coating) for the dressing: 1/2 white onion, sliced and roasted (see below) 1/4 cup peanut butter 1-2 garlic cloves 1 tbsp liquid aminos 1 tbsp maple syrup 1 tbsp dijon mustard vegetable broth (add to achieve desired consistency-start with 1/3 cup and go from there) sea salt and pepper to taste
Instructions
- oast cashews: preheat the oven to 350 degrees fahrenheit. in a bowl, mix raw cashews with garlic powder, onion powder, chili powder, turmeric, sea salt, and pepper. coat the cashews with avocado oil and spread them on a baking sheet. bake for 15 minutes or until golden brown.
- roast onion for dressing: preheat the oven to 350 degrees fahrenheit. coat sliced white onion with avocado oil and bake for 20 minutes or until caramelized.
- prepare the salad: in a large bowl, combine purple cabbage, diced bell peppers, thinly sliced carrots, chopped green onions, and cilantro.
- make the dressing: in a blender, combine the roasted white onion, peanut butter, garlic cloves, liquid aminos, maple syrup, and dijon mustard. add vegetable broth gradually until you reach the desired consistency. blend until smooth.
- assemble the salad: add the roasted cashews to the salad. drizzle the dressing over the salad and toss until everything is well coated. serve: serve immediately as a full meal for four or as a side salad for six to seven people.