Ingredients
Salad
70 grams instant fried noodles (2 bricks)
2 cups thinly sliced white cabbage
2 cups thinly sliced purple cabbage
2 carrots, peeled (moderate salicylate)
1 cup edamame (moderate salicylate)
1 cup bean shoots
1 cup celery, chopped
1 cup shallots
Dressing
1 cup raw cashews
2 tablespoons maple syrup
2 tablespoons rice bran oil
1 tablespoon (dash) of water
1/2 tablespoon salt, or to taste
Instructions
Salad
1. Defrost edamame according to packet directions (if frozen)
2. Prep all the vegetables:
- Thinly slice the green and purple cabbage
- Chop celery into small pieces
- Thinly slice the shallots
- Peel carrots then julienne them or cut into small slivers.
3. Soften the noodles by placing in a large bowl and covering them with boiling water. Let them sit for a few minutes until just cooked through. Once cooked enough drain them immediately to prevent them cooking further and going soggy.
Dressing
4. In a blender or Nutribullet, combine cashews, maple syrup, rice bran oil, water and salt. Blend until smooth. If the mixture is too thick or it doesn’t blend well add a dash of water until it blends into a nice paste.
Assemble
5. In a bowl combine salad ingredients with the dressing and mix together until everything is evenly coated with the sauce.
Notes
It does not really matter how the vegetables are chopped, I prefer mine to be small enough to be easily picked up with a fork.
The RPAH Food Intolerance Handbook recommends limiting intake of cashews to 10 or less per day or 2 teaspoons of pure cashew paste or cashew butter for amine intolerance so beware of portion sizes and toppings.
- Prep Time: 15
- Cook Time: 5
- Category: Salads