Cashew Celery Salad - Bravabod
Recipes

Cashew Celery Salad

Valentina

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 6 celery stalks with leaves, thinly sliced
  • 3 scallions, chopped (Note 1)
  • 1/2 cup roasted and salted cashews
  • 10 cherry tomatoes, halved
  • red pepper flakes, to taste Dressing
  • 3 tablespoons smooth almond, cashew, or peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons grapeseed oil (or other neutral-flavored oil)
  • 1 tablespoon honey
  • 1 1/2 teaspoons hot sauce
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
  2. Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
  3. Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 6 celery stalks with leaves, thinly sliced
  • 3 scallions, chopped (Note 1)
  • 1/2 cup roasted and salted cashews
  • 10 cherry tomatoes, halved
  • red pepper flakes, to taste Dressing
  • 3 tablespoons smooth almond, cashew, or peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons grapeseed oil (or other neutral-flavored oil)
  • 1 tablespoon agave syrup or maple syrup
  • 1 1/2 teaspoons hot sauce
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
  2. Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
  3. Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 6 celery stalks with leaves, thinly sliced
  • 3 scallions, chopped (Note 1)
  • 1/2 cup roasted and salted cashews
  • 10 cherry tomatoes, halved
  • red pepper flakes, to taste Dressing
  • 3 tablespoons smooth almond or cashew butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons grapeseed oil (or other neutral-flavored oil)
  • 1 tablespoon honey
  • 1 1/2 teaspoons hot sauce
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
  2. Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
  3. Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

Crunchy celery, salty roasted cashews, and juicy tomatoes, all tossed in an Asian-inspired nutty dressing. Easy to make, full of healthy fats, and the perfect way to use up any celery stalks hiding in the back of the refrigerator.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Salad
  • 6 celery stalks with leaves, thinly sliced
  • 3 scallions, chopped (Note 1)
  • 1/2 cup roasted and salted cashews
  • 10 cherry tomatoes, halved
  • red pepper flakes, to taste Dressing
  • 3 tablespoons smooth almond, cashew, or peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons grapeseed oil (or other neutral-flavored oil)
  • 1 tablespoon yacon syrup or low-carb liquid sweetener (1:1 sugar substitute)
  • 1 1/2 teaspoons hot sauce
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Depending on the thickness of your nut butter or amount of sweetener used, you may need to add some water (1 tablespoon at a time) until your preferred consistency is reached. Refrigerate until ready to use.
  2. Step 2: Combine all salad ingredients in a large bowl. Pour half of the dressing on top and toss well. Taste and adjust seasonings as desired; I like to be quite generous with the red pepper flakes here.
  3. Serve: Plate the salad and drizzle with extra dressing, to taste. This salad goes great alongside Crispy Honey Sriracha Shrimp.

Recipe Notes

Note 1: Every 3 scallions may be substituted with 1/4 cup of sliced red onions

Nutrition

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Cashew Celery Salad

PT15M 6 celery stalks with leaves, thinly sliced 3 scallions, chopped (Note 1) 1/2 cup roasted and salted cashews 10 cherry tomatoes, halved red pepper flakes, to taste 3 tablespoons smooth almond, cashew, or peanut butter 2 tablespoons rice vinegar 2 tablespoons grapeseed oil (or other neutral-flavored oil) 1 tablespoon honey 1 1/2 teaspoons hot sauce salt, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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