1Combine 1/2 cup thick coconut milk, 7-9 cashews, 1/8th tsp turmeric powder, 1/4 tsp mustard seeds, 1/2 inch nub of grated ginger, 1 tsp honey, juice of 1 lime, and salt to taste in a mixer pot.
2Blend everything well until smooth.
3If you need it to be creamier, add 3-4 more cashews or sunflower seeds and blend again.
4For the salad, simply steam some sprouted moong with chopped French beans.
5Combine the steamed moong and French beans with some chopped raw mango, radish, cucumber, and soaked peanuts.
6Top the salad with some salt & ground pepper along with fresh mint leaves.
7Drizzle plenty of the prepared dressing over the salad.
Ingredients
0.5 cup thick coconut milk
7 whole cashews
0.125 tsp turmeric powder
0.25 tsp mustard seeds
0.5 inch nub ginger, grated
1 tsp honey
1 lime lime juice
to taste salt
3 whole more cashews/ sunflower seeds (optional, for creamier dressing)
steamed sprouted moong
chopped French beans
chopped raw mango
radish
cucumber
soaked peanuts
salt
ground pepper
fresh mint leaves
Equipment
mixer pot
Tips
Use small reddish mustard seeds as large black mustard can have a bitter taste.
For a creamier dressing, add more cashews or sunflower seeds.
For the salad, you can switch up the veggies, add roasted nuts or pumpkin & sunflower seeds.
If you don have time for a full-fledged salad, drizzle the dressing over juicy chunks of ripe tomatoes & crisp cucumber.