I ate this salad every day last week!! If you prep the dressing ahead and have the veggies on hand it comes together so quickly !!!
It’s really easy to pull this salad together, especially if you’ve pre-made the dressing!!
First, put all dressing ingredients into a mason jar and use your immersion blender to combine well.
Combine veggies, cashews, and cilantro. Toss evenly with dressing.
Depending on how many veggies you used and how many you are serving, you should have some dressing leftover!!
This salad was best served right away to help hold the crunch of the veggies.
Be sure to rinse your sprouts in really cold water (then drain well) before preparing the salad. The rinse ensures they’re clean and the icy cold water amps up the crispiness!!
If your butter and oil have separated in your tahini, try using an immersion blender like this one to blend it up and make it extra smooth and creamy!
Because I ate this recipe all week, I switched up the combinations. I tried it with grilled chicken, grilled sesame-crusted tuna steaks, and by itself. It was just as delicious with each and every option. Next time I think I’ll try grilled prawns.