Fresh Vegetable Salad with Cashew Sauce, Crunchy & Nutritious
🧂 Ingredients
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- 150 grams Curly lettuce
- 1 Cucumber
- 1 Carrot
- 100 grams Cherry tomatoes
- 1 Sweet corn, boiled
- 100 grams Long beans, briefly boiled
- 2 Boiled eggs
- 150 grams Grilled boneless chicken breast, diced
- 50 grams Roasted cashew nuts
- 1 clove Garlic
- 100 ml Cooled boiled water
- 1 tbsp Granulated sugar
- 1 tbsp Tamarind water
- 1/2 tsp Salt
- 2 Bird's eye chilies (optional, to taste)
- 1 tbsp Cooking oil for sautéing the seasoning
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👩🍳 Instructions
- 1 Wash all the vegetables thoroughly: lettuce, cucumber, carrot, cherry tomatoes, and long beans. Drain until completely dry so the salad doesn't turn watery.
- 2 Tear the lettuce by hand or cut with a knife into bite-sized pieces, slice the cucumber and carrot thinly or shred them lengthwise, and halve the cherry tomatoes.
- 3 Remove the kernels from the boiled sweet corn, cut the long beans into 3-4 pieces, and halve the boiled eggs.
- 4 Make the cashew sauce: blend the roasted cashew nuts together with the garlic using a blender or mortar and pestle until slightly smooth.
- 5 Briefly sauté the minced garlic with a little oil until fragrant, then add the ground cashews, water, sugar, salt, and tamarind water. Cook while stirring until thickened and well combined, then remove from heat and let cool.
- 6 Arrange the lettuce as a base on a serving plate, then layer the cucumber, carrot, cherry tomatoes, corn kernels, long beans, boiled eggs, and grilled chicken pieces on top.
- 7 Drizzle the salad with cashew sauce to taste, or serve the sauce separately in a small bowl so the vegetables stay crunchy longer.
- 8 Serve immediately while fresh; you can add a sprinkle of whole cashew nuts on top for extra crunchy texture.
💡 Tips
• Make sure the vegetables are completely dry after washing by draining them well or patting them with paper towels, so the salad doesn't get watery and the sauce doesn't become runny.
• Store the cashew sauce separately from the vegetables if you won't finish it right away, then mix them together just before eating to keep the vegetables crunchy.
• Swap the protein to your liking—boiled shrimp or grilled tofu work great as variations without sacrificing flavor.
• For a fresher taste, add a light squeeze of lime juice over the vegetables before drizzling on the sauce.
📊 Nutrition Facts / serving
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