Quick pickled baby marrow-and-cashew salad

Quick pickled baby marrow-and-cashew salad
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  • 4 to 6
  • Easy
  • Dairy free Meat-free
  • 25 minutes
  • Woolworths Paul Cluver Ferricrete Riesling 2018

Ingredients

  • 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

Cooking Instructions

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
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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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