Free Recipe Cabbage, Carrot and Cashew Salad
Recipe Type: Free Salad Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 4
Ingredients for Cabbage, Carrot and Cashew Salad Recipe
2 c Cabbage; shredded thinly
1 md Carrot; grated
1/4 ts Sea salt
1 tb Fresh cilantro; chopped
1 tb Fresh lemon juice; or lime
-juice
1 ts Toasted sesame oil
To taste apple juice; frozen
-concentrate or fructose
1/4 c Raw cashews
Cabbage, Carrot and Cashew Salad Preparation
Combine vegetables in a bowl with salt and stir to mix well; use hands to press into a mound; top vegetables with plate, then place a 2-3 pounds weight on the plate. Allow to stand while you roast the nuts or up to 20 mins. Roast cashews in a 325F for about 10 minutes or until lightly browned, shaking the pan once or twice to help brown evenly. Remove weight from plate; tilt bowl, holding plate in place to drain off any excess liquid (taste the vegetables and rinse and drain well if desired). Add remaining ingredients and stir to mix well. Flavor will develop more if allowed to rest for a while but also good to eat now. VARY: had 1/4-1/2 cup a creamy ranch or tofu dressing. PAT’S NOTE: Use napa cabbage and less of it. Lime juice with the apple; or lemon with sugar. PAN roast the cashews with a little butter flavored canola oil. The salt strengthens the flavors. DID YOU KNOW: Our word salad is believed to originate from the Latin salata meaning salted. A traditional Japanese pressed salad is created by salting shredded vegetables, then pressing them with a weight while they sit for a while to let the salt draw water from them. –p18 Recipe by: Adapted from Feed Your Soul by Fowler and Lehr (1993) Posted to MC-Recipe Digest V1 #894 by KitPATh <phannema@wizard.ucr.edu> on Nov 09, 1997
How Do You Cook Cabbage, Carrot and Cashew Salad?
If you know another way to cook Cabbage, Carrot and Cashew Salad please make a comment in the form below to help other free recipe users make the best of this free recipie.