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Thai Root Vegetable Salad
Servings 6
Ingredients
Cashew Butter
- 1 cup raw cashews
- 2 tbsp tahini
- 1 cup water
- salt
Chili-lime Dressing
- 3 Anaheim chilies stemmed
- zest and juice of 6 limes
- 1/4 bunch cilantro stems washed
- 2/3 cups white wine vinegar
- 3 tbsp honey
- 2 1/2 tsp salt
- 1 1/4 cups vegetable oil
Salad
- 3/4 lbs daikon peeled / trimmed
- 3/4 lbs golden beets peeled / trimmed
- 3/4 lbs carrots peeled / trimmed
- 3/4 lbs zucchini peeled / trimmed
- 2 tsp salt
- 1/2 bunch mint leaves only
- 1/2 bunch Thai basil leaves only
- 3/4 cup Chili-lime dressing
- 1/2 bunch cilantro leaves only
- 3/4 cup cashew butter
- 3/4 cup cashews toasted / crushed
Instructions
Cashew Butter
1.) Preheat the oven to 350°F. Place cashews on a baking sheet and toast for 12 minutes, or until golden brown. Let cashews cool to room temperature.
2.) Place cashews and tahini in a blender and purée. Gradually add water and purée until smooth and velvety. (You may not need all the water.) Taste and season with salt, if necessary.
Chili-lime Dressing
1.) Preheat the oven to 400°F. Roast chilies for 3 to 4 minutes, until blistered and slightly charred. Remove from the oven and place in a blender. Add lime zest and juice, cilantro stems, vinegar, honey, and salt and purée until smooth. Gradually add vegetable oil and blend until emulsified. Taste and adjust seasoning, if necessary.
Salad
1.) Using a spiralizer, cut daikon into “noodles.” Repeat with beets, carrots, and zucchini. Cut spiralled vegetables into 4-inch lengths, place in a large bowl, and add salt.
2.) Roughly tear mint and basil leaves into 1-inch pieces. Set aside.
3.) Set out 6 salad bowls. Smear 2 Tbsp cashew butter onto the outer edge of each. Divide vegetable mixture equally between the bowls. Pour 2 Tbsp of chili-lime dressing over each salad. Divide herbs equally between the bowls, including cilantro leaves, and top with 2 Tbsp of crushed cashews. Enjoy!
Notes
Excerpted from Toronto Eats by Amy Rosen. Photographs by Ryan Szulc. Copyright 2017 by Amy Rosen. Recipes copyright by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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