Spicy and Creamy Cashew Chicken Salad

Ingredients

Ingredients

• 3 tbsp cashew or peanut butter
• 0.25 cups fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 2 tbsp soy sauce or tamari
• 2 tsp honey
• 1-2 green chiles (such as serrano or jalapeño), finely grated
• 1 garlic clove, finely grated
• salt and freshly ground black pepper
• 0.5 green or red cabbage, coarsely chopped or torn
• 3 cups shredded cooked chicken
• 2 small cucumbers, halved lengthwise and thinly sliced
• 1 cups mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped
• 0.5 cups roasted salted cashews, coarsely chopped

Instructions

1. In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth.
2. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly.
3. Stir in the honey, chile and garlic.
4. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out.
5. Season with salt and pepper.
6. Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it.
7. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.
8. Add the cucumbers and herbs and toss again.
9. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.