The Pioneer Woman Tasty Kitchen
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Asian Cashew Curry

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Level: Easy

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Description

An easy to prepare raw salad served with a cashew and curry dressing (raw, vegetarian and gluten free!).

Ingredients

  • FOR THE SALAD:
  • ½ heads Crispy Lettuce, Torn Or Chopped Into Bite-sized Pieces
  • ½ cups Cooked Wild Rice
  • 1 whole Apple, Cubed
  • ¼ heads Cabbage, Cut Into Thin Strips
  • ¼ pieces Leek, Cut Into Thin Rounds (only The White Part)
  • 2 stalks Celery, Cut Into Rounds
  • ¼ heads Cauliflower, Cut Into Bite-sized Pieces
  • _____
  • FOR THE DRESSING:
  • ½ cups Cashew Nuts
  • ¼ pieces Bell Pepper (yellow Or Green)
  • ¼ pieces Leek
  • ½ cups Water
  • Gluten Free Cury Powder, To Taste
  • Lemon Juice To Taste

Preparation

(Recipe adapted from the book RAW FOOD by Erica Palmcrantz and Irmela Lilja.)

The original recipe ask for soaked wild rice; which I substitute for cooked wild rice. Do I need to mention that the rest of the ingredients are meant to be raw? For this reason, make sure you use the freshest vegetables, fruits and nuts (organic if possible).

Erica & Irmela also add turmeric and tamari to the Cashew Curry Dressing. I like it better just with curry and one or two drops of lemon juice. I like to eat it as a main meal for lunch or diner.

Salad:
In a big salad bowl, toss the rice with the other ingredients. Serve with cashew curry dressing.

Dressing:
Blend the nuts into a flour-like consistency using a blender.
Add the pepper and the leek, and half of the water.
Blend until thoroughly mixed.
Add a little water at a time until the dressing reaches a creamy consistency.
Season with the curry and lemon juice.
If needed, add salt.

Note that curry powder may have some traces of gluten. Make sure the brand you are using is GF.

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