1/2cupparsleyor coriander (cilantro), chopped small
If you find chipotle chilies too hot, remove the seeds for this part of the recipe. Also, if you’re using harder dates, you’ll want to soak them for an hour or so, especially if you haven’t got a really strong blender.
Blend all ingredients in a high-speed blender until reasonably smooth. If your blender gets stuck, add a tiny bit more soak water from the chipotles to help it along. Leaving it a little chunky is also okay.
Set this to one side whilst you work on the corn salad, which you’ll combine with this sauce.
Cut the corn from the cob into a bowl, and add the rest of the ingredients. You can add some of your BBQ sauce to this straight away, or the flavours will meld nicely if allowed to refrigerate overnight, but it isn’t a necessity.
You’ll have some BBQ sauce left over, which will make an amazing salad dressing, lasting for about 3 to 4 days in the fridge. Or you can use the BBQ sauce for kale chips.
As with the BBQ sauce, if you don’t have a really strong blender, you’ll need to soak some of the harder ingredients. In this case it’s the cashews — just soak them for 20 to 30 minutes and they’ll be much softer to blend.
Blend all ingredients except the shredded cabbage, carrot and herbs.
With the herbs chopped and the carrots and cabbage shredded into a bowl, add the blended cashew sauce and mix well by hand.
Serve in small lettuce leaves or just together in a bowl with some leaves as a salad, along with some guacamole.
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