This simple Asian Chopped Salad recipe and video is from our Weekday Raw online course. It’s so filling and satisfying, on account of it being a perfect mix of crunchy, sweet and savoury.
You’ll see in the video that I used a Mezzaluna, which is just for fun and can add some speed too. But if you don’t have one, you can just as easily use your chef knife.
If you don’t want to use cashews here, you could swap them out with almonds. If you want to get really fancy, you can coat the cashews or almonds in a little lime and coconut sugar and dehydrate them at 115f/46c overnight for wonderfully crunchy candied nuts to top this salad with. Those also make a great snack.
Make this a tasty lunchtime salad for work by keeping the dressing separate until you’re ready to eat it. It will easily keep you satiated and energised through the afternoon.