Cabbage, carrot and cashew salad
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Cabbage, carrot and cashew salad
  Cabbage    Salad    Carrots  
Last updated 6/12/2012 1:11:47 AM. Recipe ID 39427. Report a problem with this recipe.
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      Title: Cabbage, carrot and cashew salad
 Categories: Salads
      Yield: 4 Servings
 
      2 c  Cabbage; shredded thinly
      1 md Carrot; grated
    1/4 ts Sea salt
      1 tb Fresh cilantro; chopped
      1 tb Fresh lemon juice; or lime
           -juice
      1 ts Toasted sesame oil
           To taste apple juice; frozen
           -concentrate or fructose
    1/4 c  Raw cashews
 
  Combine vegetables in a bowl with salt and stir to mix well; use
  hands to press into a mound; top vegetables with plate, then place a
  2-3 pounds weight on the plate. Allow to stand while you roast the
  nuts or up to 20 mins.
  
  Roast cashews in a 325F for about 10 minutes or until lightly browned,
  shaking the pan once or twice to help brown evenly.
  
  Remove weight from plate; tilt bowl, holding plate in place to drain
  off any excess liquid (taste the vegetables and rinse and drain well
  if desired). Add remaining ingredients and stir to mix well. Flavor
  will develop more if allowed to rest for a while but also good to eat
  now.
  
  VARY: had 1/4-1/2 cup a creamy ranch or tofu dressing.
  
  PAT'S NOTE: Use napa cabbage and less of it. Lime juice with the
  apple; or lemon with sugar. PAN roast the cashews with a little
  butter flavored canola oil. The salt strengthens the flavors.
  
  DID YOU KNOW: Our word "salad" is believed to originate from the Latin
  "salata" meaning "salted." A traditional Japanese "pressed salad" is
  created by salting shredded vegetables, then pressing them with a
  weight while they sit for a while to let the salt draw water from
  them. --p18
  
  Recipe 




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Recipe ID 39427 (Apr 03, 2005)

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