Cashew salad

title="Cashew salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Cashew-salad.jpg" srcset="https://img.taste.com.au/NK85L31m/w720-h480-cfill-q80/taste/2016/11/cashew-salad-92827-1.jpeg 720w, https://img.taste.com.au/RsS3DRBj/w643-h428-cfill-q90/taste/2016/11/cashew-salad-92827-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Cashew salad"
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(7) Rate it

• 0:10 Prep


• 
  8 Servings


• Capable cooks

Full of crunch factor, this nutty salad can be whipped up in 10 minutes flat.
Use fresh thinking in a fast salad that balances sweet, sour and salty with a burst of chilli.

Featured in
Nutrition information, Quick meals

Ingredients

• 2 tablespoons fresh lime juice


• 1 tablespoon peanut oil


• 3 teaspoons fish sauce


• 1 teaspoon brown sugar


• 3 shallots, trimmed, thinly sliced diagonally


• 400g roasted unsalted cashews


• 1/2 cup fresh mint leaves


• 1/2 cup fresh coriander leaves


• 1 long fresh red chilli, thinly sliced

Method

• 
  
  
  Step 1
  
  
  
  
  Stir lime juice, oil, fish sauce and sugar in a bowl until sugar dissolves.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the shallot, cashews, mint, coriander and chilli. Toss to combine.
  
  
  

Nutrition

• 1330 kj

  Energy




• 27g

  Fat Total




• 4.5g

  Saturated Fat




• 3.5g

  Fibre




• 9g

  Protein







• 11g

  Carbs (total)

All nutrition values are per serve

Notes

Cook's tip: To roast your own cashews, spread 400g unsalted raw cashews over a baking tray. Bake at 180°C for 8-10 minutes or until golden. Serves 8 as a side.

• Author: Liz Macri


• Image credit: Al Richardson


• Publication: Australian Good Taste

Source: taste.com.au