I made this for the Superbowl, that weekend that I cooked like 5 different things (and I've barely made anything since), along with the chickpea cupcakes. The salad was typical, but the dressing... the dressing is amazing. I just whipped up a little more and bought broccoli slaw at the grocery store (it was a buck for 4 servings, what beats that?) and covered the broccoli slaw with the dressing and it makes a tasty snack or side dish. And I could practically drink the dressing, and quite honestly, it wouldn't be the worst thing for me.
I found the recipe at 101 Cookbooks. I'll save you a post about the salad, but I'll include the dressing recipe. I'm sure a similar dressing would be good with cashews.
Lemon Almond Veggie Sauce
1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter (I just blended 1/2 cup blanched almonds until they formed a nut butter consistency because I am not about to spend $8 for a jar of almond butter when I can get a pound of almonds for half that)
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey (I used a tasty orange blossom honey, which I am in love with)
2 tablespoons extra-virgin olive oil (I just used a splash)
2 tablespoons hot water
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.
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