Cashew Colour Crunch Salad

cashew salad

This week’s cashew salad recipe has been lovingly created by Jen from Zing Fresh. As we see glimpses of summer approaching, now is the time to get our salad game on.


  • 1 cup brown rice
  • 1 and 1/2 cups water
  • 1 bunch bok choy
  • 1 large carrot
  • 1 cup shredded red cabbage
  • Broccoli
  • 1/2 cup currants
  • 1/2 cup green chilli (to taste)
  • 1/4 bunch coriander
  • 3/4 cup toasted cashews
  • 1/4 cup black sesame seeds


  • 30ml toasted sesame oil
  • 1 clove crushed garlic
  • 2 oranges freshly squeezed

You also have the option of adding 2 tablespoons of Kehoe’s chilli cashew cheese to dressing. This product is another great PRO BIOTIC like our product of the week Momma Kombucha. Double your Pro Power!! 


1. To give the garlic maximum infusion time, make dressing first. Simply crush or finely chop garlic & mix with sesame oil & orange juice. 

(Waste not want not: When juicing, I even use any thick remaining chunks in the dressing & discard only pips & the thickest, pithiest parts of the fruit).

If you prefer a creamier based salad dressing, then whisk in cashew cheese and mix well.

2. In a pre heated to 180 degrees oven, roast cashews for a few minutes max then toss when golden to enable colour & crunch on both sides. (Raw cashews are fine if preferred. These offer a softer, creamier texture & subtler flavour).

3. Boil water in a covered saucepan. Adding a pinch of salt is optional. When boiling, add rice to the water then replace lid & reduce to simmer for 35-45 minutes. Drain & allow rice to cool to desired temperature. 

Using chilled, room temperature or warm rice works equally well with this dish. It just depends on the level of heat for either comfort factor or for consideration when pairing with anything else (chicken, meat, fish) if/as you desire.

4. Cut base of stalk from bok choy if gritty. Separate into single leaves & rinse. 

5. Chop broccoli into small florets. (I save stalks for making soup, stock etc/other uses). 

6. Using mandolin or grater, shred carrot & cabbage to your preferred thickness. (I love to spiral carrots for eye candy factor).

Remember that the finer all the above ingredients are added, the more they will absorb the heat & par cook if added to hot/warm rice. 

You therefore have flexibility in choosing to create a more raw/crunchy style salad or a more homogenously softer textured, warm dish.

7. Combine all vegetables with rice & add currants.

8. Chop fresh coriander & chilli to preferred size. I always err on the chunky side for full flavours. It’s best to chop herbs just before serving for greatest flavour too. 

9. Toss all the above and cashews then sprinkle top of salad with sesame seeds.

10. Dress salad or leave it naked for each person to dress/add to personal taste.

This salad serves 2-3 as a main meal or 4 as a side dish. The cost to members is $18.20 for the total recipe including the optional cashew CHEESE. Go nuts!

Cashews have such a versatile flavour which means they can be called upon for protein & crunch for many different salads & cooked dishes, whatever the flavours.

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