Oil-Free Salad Dressing with Sprout Salad
Serves 1
Directions
- 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.
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