Tangy Cashew Sesame Bean Sprout Salad
Light and refreshing, this tangy bean sprout salad would make a magnificent side to just about any grilled meat dish... perfect for picnics or barbecues!
Prep Time 10 minutes
Total Time 10 minutes
For the vinaigrette
- The juice and zest of ½ orange
- The juice and zest of ½ lime
- 1.75 oz fresh pineapple
- 1 tbsp rice wine vinegar
- ½ tsp coconut aminos
- ¼ tsp salt
- pinch crushed chili peppers
- 1 clove garlic chopped
- ½ tsp sesame oil
- ¼ tsp black pepper
- ¼ cup canned coconut milk
- 1 tbsp fresh ginger grated
- pinch guar gum to thicken optional
For the salad
- 1.25 lb fresh bean sprouts
- 1 red bell pepper cut into thin match sticks
- 2 green onions chopped
- 3.5 oz raw cashews
- 1 tbsp coconut oil - to toast cashews
- 2 tbsp sesame seeds
Add sprouts, bell pepper sticks and green onion to a large mixing bowl.
Heat a small pan over medium high heat and toast the sesame seeds until fragrant and slightly brown in color. Add to reserved salad.
Place the pan back over the heat and add the coconut oil. When oil is hot enough, add cashews and toss them around until nicely and evenly roasted on all sides.
Set aside on a paper towel to cool and absorb excess oil. Sprinkle with a dash of salt if desired.
Meanwhile, add all the ingredients of the vinaigrette in the bowl of your food processor and process until smooth.
When ready to serve, add cashews and vinaigrette to salad and stir until well combined.
You can also serve the vinaigrette on the side, if you prefer.
Calories: 277kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Sodium: 177mg | Potassium: 558mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1058IU | Vitamin C: 76mg | Calcium: 85mg | Iron: 4mg