Post on: 2020-02-24.
Posted in: Cook.
Tangy, crunchy and sweet, this zippy salad recipe will cure any salad boredom.
As with life, salad doesn’t have to be perfect to be MANGOnificent. But, it just might be with this Ginger Mango Cashew Salad recipe.
Truly, it’s so much easier to enjoy making salad if you aren’t worried about what shape the vegetables are chopped into. That’s SHALLOT of work! Live wild and dangerous. You’ll eat more salad this way; chop up the vegetables into any random shapes, toss them into a bowl, and pour on a salad dressing that is so delicious you want to lick the bottom of the bowl when the salad is gone. Never suffer from salad boredom again!
Where to find the best healthy salad dressings?
I’ve got you covered! These are my best 3 healthy salad dressings you’ll find on repeat at my house. Loved by the big and little kids alike, these dressings are quick to make, last a few days in the fridge, and taste better than any store-bought salad dressing I’ve ever tried.
Can you eat salad dressing and lose weight?
Are you trying to lose weight? Toss your salads! Hold on, let me clarify. Sprinkle onto your salad a few tablespoons of salad dressing, then take tongs or two large spoons and toss it all together. This way every single bite is ridiculously delicious, and perfectly kissed with a little dressing. For best results in reaching your weight loss goal, be sure to only use a small amount of salad dressing; try not to pour so much that the lettuce is dripping.
This is one of my all-time favourite salads as it contains a variety of crunchy vegetables, with a tangy hint of green onion, and the soft, sweetness of mango. Plus, add in cashews and it delivers a buttery component to create a total taste explosion in your mouth. You can increase the protein power of this salad by adding some crispy tofu chunks (made by oven roasting tofu cubes for a few minutes). For any non-vegan folks, try topping with some left over white fish or chicken from your fridge.
Ginger Mango Cashew Salad Recipe
You can make this Ginger Mango Cashew Salad Recipe in less than 10 minutes! Here’s how:
In a small mason jar, combine about 1 cup olive oil, 3 tbsp sesame oil, 1/3 cup rice vinegar, 1 tbsp honey, 1 tsp tamari sauce, 1 clove crushed garlic, 1-2 tbsp freshly grated ginger in a jam-sized mason jar. Put on lid. Shake vigourously. Enjoy immediately or store up to 3 days in the fridge.
In a large bowl, toss in pre-washed, chopped lettuce (or baby greens). In any manner you feel works, chop bell pepper, green onion, carrot, cucumber, snap peas, red onion, and cilantro. Add into the bowl. Toss in roasted cashews. Add in a few tablespoons of salad dressing, and toss all ingredients together. Enjoy immediately – and feel free to lick the bottom of the bowl when you’re done …(I may have been caught doing that occasionally).