Every end of the year, I have a good yet healthy habit of visiting my doctor for annual check ups just to make sure my body is on the right track and the other reason is, there is a reason as to why you get to contribute to your medial insurance. If you end up not using it, whats’ the point of the monthly contributions? When your doctor tells you that you need to eat more vegetables or get some vitamin supplements, you for sure know that you are on the wrong track to good health.
Fast foods is basically my second name. Dial a delivery, hello!! Eating out – unhealthy-ly was the way to go. The food is much cheaper, delicious, easily accessible and I have a tenancy of bing eating like no body’s business. I am one of the lucky few, who never add weight no matter what I eat and GOD let’s keep it that way please even when I you bless me with children in the future. Amen.
I mean lets’ be real for a second here. I am not a fan to eating vegetables. Clearly vegetables aren’t delicious on their own natural state but when mixed with the other right ingredients it can be delightful, delicious and sweet to your palate.
This recipe of cashew nuts crunch salad, I tried to bring sexy back and trust me it is deliciously amazing. Thanks to Herdy limited for providing most of these ingredient for me and best part delivering it to my door step is just the perfect combination.
Making “Cashew nut crunch salad”
Prep time: 10 mins Assemble time: 5 mins Total time: 15 mins
Yields: 1 large bowl
Serves: Enough for 3 pax
*For the salad*
- 1/4 shredded purple cabbage
- 1 cup of Brussels sprouts – cut it quarters
- 1 cup of black berries
- 1 large carrot – grated
- 1/2 cup of toasted cashew nuts – from Sweet nuts ltd
*For the dressing*
- 1/4 cup of egg-less mayonnaise – from Bio foods Kenya
- 1 teaspoon salt
- 2 Tablespoons of sugar
- 3 Tablespoons of orange juice – freshly squeezed
- 1/4 cup of vegetable oil
- 1/4 cup of hot and sweet sauce
Important tools used:
- A large mixing bowl
- Wooden spoons
- A serving bowl or plate
- Mason jar with a lid
*For the dressing*
Step 1: Assemble everything in a mason jar.
Place all the ingredients into a mason jar and cover it.
Step 2: Mix
Shake everything together until well combined.
Step 3: Refrigerate
Place it in the fridge to chill until you are ready to use.
*For the salad*
Step 4: Assemble everything in a bowl.
Place all the shredded veggies in the bowl, add the berries and drizzle the dressing and be generous with it. Mix everything together.
Step 5: Serve and enjoy.
Using a plate or a bowl, add some serving to it and top it with some toasted nuts. I drizzled more of the dressing and dug in.
My overall thought:
I think my doctor would be over the moon if he knows am keeping my word and body healthy too.
I am really impressed with the Brussels sprouts. They are a miniature version of cabbages and they are super adorable and if cooked and seasoned well, they can be mind blowing.
I thought I would be a fan to black berries, but not quite. They are a bit bitter on their own. They however are perfect for smoothies unlike in salads. What’s your view on this if you’ve ever had them?
The purple cabbage sheds its color and for a moment I thought it would stain my mouth and tongue, but that’s not the case. If I can compare it to the normal green cabbage, I believe they are the same just different on the color
The dressing was perfect. I din’t have vinegar so I substituted with orange juice, which was a brilliant idea.
What are your go to salad ingredients?