Cashew Salad

You think cashews are good? Try cashews with fresh lime dressing and fresh herbs. You will love it!

Cashew salad is a common snack in Thai cuisine. Often tossed with simple dressing and fresh herbs, this can be a great accompaniment with a lighter meal at a party. Believe me, the guests would love it. This simple salad just with a glass of freshly squeezed lemonade would be a refreshing and filling snack for May days.

It's often misconceived that cashews are rich in fat. The fact being, they are, but on a good side. Cashew nuts are rich in mono-saturated fat, and these fat helps in burning the bad cholesterol. More info here. If you don't prefer roasting with oil, roast the nuts in the oven (of-course without oil) for more healthier version. 

 

Adapted the recipe from the book Savoring soups and salads.

1/2 cup raw whole cashews

1tbsp finely chopped red onion

1 green(spring) onion, including the tender green top, thinly sliced

1 tbsp chopped cilantro or parsley

1 tbsp chopped mint

Salt and pepper to taste

For Dressing,

1 tbsp fresh lime juice

1/4 tsp sugar

1 tsp fish sauce or soy sauce

  
In a heavy wok, pour the oil and place over medium heat. When the oil is hot, add the cashews and keep frying until golden brown.

 

Remove with a slotted spoon and transfer to a paper towel to drain the excess oil.

If you prefer, you can toast the cashews in oven preheated at 325F for 5-10 minutes.

Place the warm cashews in a bowl, add the onions, mint, parsley and toss well.

To make the dressing, in a small bowl, combine the lime juice, soy sauce and sugar and mix until the sugar dissolves. Pour the dressing over the salad and mix well.

Garnish with more Cilantro if preferred and serve immediately.