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.
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 1Stir lime juice, oil, fish sauce and sugar in a bowl until sugar dissolves.
- Step 2Add 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
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