Quick pickled baby marrow-and-cashew salad

4 to 6
Easy
25 minutes
Wine/Spirit Pairing
Woolworths Paul Cluver Ferricrete Riesling 2018

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Ingredients

Method
    For the dressing:

  • 50 g cashew nuts, roasted
  • 4 T olive oil
  • 2 T Dijon mustard
  • 4 T white wine vinegar
  • 1 lime, zested and juiced
  • ½ clove garlic, crushed
  • 3 ice cubes
  • salt, to taste
  • white pepper, to taste
  • 350 g baby marrows, thinly sliced
  • 2 sticks celery, with leaves, roughly chopped
  • 2 bird’s-eye chillies, thinly sliced
  • 4 T rice wine vinegar
  • 1 t salt

1. To make the dressing, blend all the ingredients until thick. If necessary, thin it down with more ice or lime juice. Check the seasoning and chill.

2. Toss the baby marrow, celery and chillies with the rice wine vinegar and salt, then allow to stand for 10 minutes.

3. Drain the baby marrow mixture, dress with the cashew dressing and serve.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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