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SPICY CASHEW SALAD DRESSING CRACK

Recipe is below, I’m sure you’ll be enjoying seconds. While grandma’s cole slaw is delicious, maybe you’re looking for a summer salad that uses cabbage but is less traditional. Go ahead and make a double batch because you’ll want to drizzle this sauce on roasted vegetables or use it as a dipping sauce for wraps and raw veggies. And the spicy peanut sauce is to die for. For a vegetarian protein punch, chickpeas are a great addition to this crunchy salad.Įverything in this salad is crunchy: green and red cabbage, carrots, and cashews with green onion and cilantro for extra flavor. And you don’t even have to add the protein source! It’s great all by itself. I love salads like this that are great as a side dish, but also could be topped with a grilled protein and you can call it lunch or dinner. And to take it up a notch I think it would be delicious with some spicy grilled shrimp! Slice the cucumber, then cut the slices in half. Taste-test for sourness/spiciness, adding more sugar if its too sour for your taste or more chili if its not spicy enough. Really, what more do you want in a summer dish? It’s also a perfect lunch, with or without the addition of chicken or chickpeas. Make the dressing by mixing all salad dressing ingredients together in a bowl. It’s spicy peanut dressing will have you licking your fingers, and the fact that this salad is cabbage-based means that it can hold up to being dressed in advance. Cole slaw is an obvious choice, and while I do love that option, this spicy cashew crunch salad kicks things up a notch. With maple syrup: add 5 calories and 1 g added sugar per tablespoon.Summer is coming, which means you need some side dish options that hold up well for cookouts and BBQs.

The nutrition is provided without maple syrup.

To mimic the sweetness in Trader Joe’s (and Sweet Greens), mix in the maple syrup.

You can adjust the heat by reducing or increasing the Sriracha sauce.

The dressing consistency will slightly thicken in the fridge.

Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad. Add the cashews to your blender along with all the remaining ingredients and blend until completely smooth, stopping to scrape the sides as needed. Drain and rinse with cold water before using. Cook shrimp 2 minutes per side or until cooked through. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Heat a medium non-stick skillet over medium heat. Add the shrimp and sesame oil and toss gently to evenly coat.

I recommend adding 1 to 2 tablespoons of any minced herb- cilantro (as in Trader Joe’s), parsley, basil, mint, etc.- to enhance the flavor. In a medium bowl, combine all spices from garlic powder to pepper.

Which will you be on? Whichever camp you find yourself, elevate the flavor even more by adding minced herbs (I typically toss in one to two tablespoons of cilantro, basil, or mint.) This dressing works well on salads, sandwiches, egg dishes, veggie bowls, or my Shrimp Summer Rolls or Spicy Mango Summer Rolls.

While making my own version, I discovered my taste testers had split into two opinionated groups-some preferred a savory spin others enjoyed it with a sweet kick (staying true to the signature Trader’s Joe rendition).

SPICY CASHEW SALAD DRESSING CRACK

And so I was inspired to take a crack at making my own version using many of the same ingredients, like cashews, ginger, lime juice and soy sauce. My family loves Trader Joe’s Spicy Cashew Dressing.