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!
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.