Cashew Salad

By jjadin

Ingredients

• 1/2 cup canola oil
• 1/2 lb raw large whole cashews
• 2 shallots, thinly sliced
• 1 green onion, including 1 inch of the green top, thinly sliced
• 1 lemongrass stalk, midsection only, finely sliced
• 1 tbsp coarsely chopped celery leaves
• 1 tbsp fresh mint
• 1 red jalepeno chile, seeded and thinly sliced
• DRESSING
• 2 tbsp fresh lime juice
• 1 1/2 tsp fish sauce
• 1/2 tsp sugar
• 1/4 cup fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

Pour the oil into a wok and place over medium heat. Slowly heat to 325F on a deep frying thermometer. When the oil is hot, add the cashews and fry, stirring, frequently, until light golden brown, about 5 minutes. Using a slotted spoon, transfer the nuts to a brown paper bag to drain.

Place the still warm cashews in a bowl and immediately add the shallots, green onions, lemongrass, celery leaves, mint, and chile. Toss to mix well.

To make the dressing, combine the lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Pour the dressing over the salad and toss well. Turn the salad onto a serving plate, garnish with cilantro, and serve.