The recipe for mixed vegetable cashew salad

Health benefits

Baby bok choy: nourishing the stomach

Cucumber: promoting blood circulation and removing blood stasis

Green bean sprouts: promote blood circulation and remove blood stasis

Ingredients and materials

2 pieces of baby bok choy

1 cucumber root

Appropriate amount of mung bean sprouts

1 celery root

1 slice of lettuce

1/4 carrot

1-2 millet peppers

1 coriander plant

Moderate amount of cashew nuts

Fish sauce 25ml

20ml olive oil

Honey 15ml

The amount of lime juice for one lime

Crushed black pepper in moderation

Salt in moderation

The recipe for mixed vegetable cashew salad

1. Wash and set aside various ingredients

2. Peel and remove the flesh from the cucumber, blanch the mung bean sprouts and filter dry.

3. Cut cucumber, celery, baby bok choy, and carrot into shreds and slices respectively for later use.

4. If cashews are raw, they should be stir fried until cooked first

5. Cut the millet pepper into small pieces and mix various seasonings in proportion.

6. Mix evenly to make Thai salad dressing

7. Put an appropriate amount of salt into the cut vegetables and mix well to marinate them

8. Then add salad dressing and cilantro and mix well

9. Finally, put in the cashews

10. Finished product

Tips

This dish highlights its sour and spicy flavor, and the salad dressing must be mixed to create a sour and spicy taste. Fish sauce can be increased or decreased according to one's preferences, and reducing fish sauce can increase the amount of salt used.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3103.html