Raw broccoli, Brussels & Cashew Salad Recipe, from our academy’s recipe selection.
for the salad:
100g broccoli, cut into bite-sized florets 80g Brussels sprouts, sliced
80g sugar snap peas
10g dried cranberries
for the cashew dressing:
1 tbsp cashew butter
1 tsp maple syrup
1 tsp apple cider vinegar
2 tsps fresh lime or lemon juice
a pinch of sea salt and ground black pepper
To roast the cashews:
Preheat oven to 150 ̊C/300 ̊F. Place the cashews on a baking tray and roast for 15 minutes. Transfer to a plate to cool.
Mix the dressing ingredients in a bowl.
Place the salad ingredients in a large bowl. Pour the dressing over the salad and stir well. Serve the salad topped with the roasted cashews and coriander.
Store any leftovers in an airtight container and refrigerate for up to 2 days.