Cilantro Cashew Salad

by angelaskitchen on March 13, 2011



Cilantro Cashew Salad
Recipe type: gluten free, dairy free, gfcf, vegetables, salad
Serves: 6
  • 1 cup packed fresh cilantro leaves and soft stems
  • 3 tablespoon fresh lime juice
  • 3 tablespoon rice vinegar or white wine vinegar
  • 6 tablespoon olive oil
  • Coarse salt and ground pepper to taste
  • ⅓ medium red cabbage (12 ounces), cored and thinly sliced crosswise
  • 1½ red bell pepper (ribs and seeds removed), thinly sliced
  • 3 scallions, thinly sliced
  • 1 medium head romaine lettuce, torn into bite-size pieces
  • ¾ cup roasted cashews, coarsely chopped
  1. In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
  2. In a large bowl combine, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with ¾ cup dressing. Top with cabbage mix.
  3. Drizzle all with remaining dressing, and sprinkle with cashews.


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