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Cucumber Carrot Salad with Miso Tahini Dressing (with Curried Cashews!)

If you’re craving a salad that’s fresh, crunchy, and bursting with flavor, this Cucumber Carrot Salad with Miso Tahini Dressing and Curried Cashews is the kind of recipe that instantly levels up any lunch or dinner. It’s crisp, colorful, and tossed in the most addictive dressing that's creamy, savory, & slightly sweet!
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Course dinner, lunch, Salad, Side Dish

Ingredients
  

Salad

  • 1 large cucumber
  • 1 1/2 cups thinly sliced cabbage (can use pre-shredded!)
  • 2-3 large carrots
  • 1/4 red onion, thinly sliced (i use a mandolin!)
  • 1/4- 1/3 cup chopped cilantro (I like a lot!)
  • 3-4 tbsp chopped mint (optional)

Dressing

  • 1/3 cup tahini
  • 1 tbsp white miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos or soy sauce
  • 1 tbsp freshly grated ginger
  • 2 garlic cloves
  • 1 tsp sesame oil
  • 2 tsp maple syrup
  • 2-3 tbsp water, as needed to thin

Cashews

  • 3/4 cup raw cashews
  • 1-2 tbsp curry powder
  • 1 tbsp maple syrup
  • 2 tbsp avocado or olive oil
  • pinch sea salt

Instructions
 

Cashews

  • Preheat the oven to 325F.
  • Spread the cashews onto a lined baking sheet. Spray or drizzle olive oil over top. Then sprinkle over the curry powder and sea salt, then drizzle over the maple syrup. Toss well.
  • Place in the oven to bake for 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, you can taste a cashew and adjust seasonings as needed while still on the baking sheet.
  • Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

Dressing

  • Add all ingredients to a blender and blend until smooth. Taste & adjust as you'd like. Store in an air-tight container in the fridge.

Salad

  • For the veggies, you can use a Julienne peeler to create the veggie "noodles". Alternatively, you can use a mandolin and slice the veggies thin or chop them into small, long pieces.
  • Add them to a bowl along with the fresh herbs and thinly sliced red onion. Add the curried cashews. Then drizzle over the tahini dressing. Toss well and enjoy!
  • NOTE: if wanting to save leftovers, plate the veggies and then use the dressing. That way you can save leftover salad seperate from the dressing so it stays fresh!