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.

From Mom's Kitchen

Gone are those days
Memories remain, close in many ways
Cooking and Photographing, tired she lays
Thinking about, Mom's salad days!

Got too emotional, I guess..never mind! My favorite evening-munch. Coming back from school, I would right-away indulge in the salad, never bothering to change my uniforms. Its the 'only' healthy food I loved those days:).
Coming to the recipe, I always prefer my mom's way, with no optional ingredients listed. But you can always try adding some onions & tomatoes, and I guess the kids would love it with fresh grated coconut.

CHICK PEAS SALAD
Garbanzo Chickpeas - 1 Can Or [1 Cup Soaked Overnight and Cooked]
Coriander Leaves - 1/2 cup
Mint Leaves - 8 to 10 leaves
Green Chili - 1 small
Lemon - 1 tsp
Oil - 1 tsp
Onion - 1/4 onion Chopped finely (Optional)
Tomato - 1/4 tomato Chopped finely(Optional)
Coconut grated - 1/4 cup (Optional)

If using canned peas, remove the peas from the can, transfer to a vessel and wash in fresh water 2 to 3 times. Set aside.

Grind together coriander, mint and green chili to a coarse paste.

In a non-stick pan, heat oil over low heat, add the paste and fry for 2 minutes. Add the chick peas and salt and fry for few minute until well coated.

Add lemon juice and adjust salt. Sprinkle with onions and tomatoes or coconut (if preferred). Serve hot!

Sending this recipe to Show me your Salad and Carnival of Salads events. Also sending this recipe to My Legume Love Affair (MLLA) Edition 21 event and Family Favorite event.