Cashew salad is a great tuna or chicken salad replacement. It is a heart-healthy recipe. We lose the fat and gain the benefits of nuts, grains, and vegetables all in one. This salad is loved by everyone who can eat cashews. At parties there is never any left over, and I receive several requests each time for the recipe. It is also a new way to get nuts in our diet instead of just trail mix!
This is an easy recipe and sure to become a family staple for lunch and snack categories. Cashews are a bit higher in calories, but they are nutrient-rich.
You can pop the flavor with just a little spice and have a very different experience. You can use a number of presentations; including, on a salad bed; as a dip with raw vegetables; on a whole grain roll with mustard, lettuce, tomato, and sprouts; with crackers; or on a roll up, or pita.
2 cups raw cashews (soaked in water for 4 to 6 hours or until soft)
¼ cup raw oats
½ cup sweet relish
1 tsp. Nayonaise®
1 tbsp. or more minced onions
½ tsp. mustard
1 tbsp. tamari or * Braggs Liquid Aminos® (to taste)*
½ cup water
*see Ingredient Glossary
For more of a chicken salad taste, add ¼ cup chopped celery and poultry seasoning to taste. (starting with ½ tsp.).
For a "fishy" seafood flavor Add 3 tsp. chopped dulse (sea vegetable, see Ingredient glossary).
Fold in just before serving.
Use almonds instead of cashews; eliminate oats
In a food processor, add soaked cashews and oats. Add water into processor as it is grinding the cashews. Add enough water until the consistency is a thick paste. Pour into large mixing bowl.
In a small bowl, mix mayo, relish, mustard, tamari and onions.
Pour mixture over the cashew-oat mixture. Stir. Serves 6.
Adjust seasonings to taste. Serve on crackers, rolls, sliced bread, or pita with lettuce and tomato and sprouts.
-Rich in heart-protecting monounsaturated fat
-Good source of potassium, nicotinic acid, and folate