Tuesday, July 22, 2014

Celery Cashew Nut Salad 凉拌西芹腰豆

This no-fuss three-ingredient, dressing ingredient not included, side-dish salad is easy to prepare (no stir-frying required) and if you are thinking of making more and storing in the fridge, the good news is, it also keeps well (~ two days) in the fridge.

For a non-spicy dressing, omit the chili "sauce" in this dressing. Personally, I prefer sesame oil as one of the components in a dressing for Asian-style salads or side-dishes; while using extra-virgin olive oil or flax oil for Mediterranean-style bean-based salads.

Celery, Carrot, Cashew Nut Salad "3C Salad" 凉拌西芹腰豆
1-2 celery, peeled and thinly sliced
1tbsp carrots "match-sticks" (thinly sliced to match-sticks length)
1 tbsp roasted cashew pieces

[Dressing]: 1tbsp organic apple cider vinegar, 1/2 tsp sesame oil

Directions: Blanch the celery and carrots in boiling water (add a little oil to the water) for a few seconds. Drain, set aside to cool. Prepare the dressing, then toss the vegetables with the dressing. Sprinkle the nuts over the vegetables before serving.

If you are thinking of making more and storing in the fridge, do not add in the cashew pieces into the vegetable mix for storing, as the nuts will turn soft. It is always preferred to do the nuts-garnishing before serving.

Sharing this salad with Souper Sunday and Hearth and Soul


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