Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.

Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

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As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images). 

It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth. 

Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

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For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good. 

This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

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Grilled Lamb Shoulder Chop with Strawberry Mint + Truffle (Paleo)

Published Jun 23, 2014 by Caitlin Sherwood

Serves: 2   |    Total Time: 20 minutes

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Ingredients:

For the Lamb:
• 2 Lamb shoulder chops
• 1/8 teaspoon garlic powder OR 1 garlic clove, minced fine
• 1/8 teaspoon salt 
• 1/8 teaspoon ground black pepper 

For the Strawberry Mint Truffle Topping:
• 1/2 cup fresh ripe strawberries, diced small
• 1/4 cup minced fresh mint leaves
• 1/4 of a red onion, minced
• 1 teaspoon truffle oil
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Sea salt (to taste)
• Ground black pepper (to taste)

Directions:

1. Turn grill to high. While it heats, prepared the lamb: Season both sides of the lamb with garlic, salt and pepper. Place on grill, and close the lid. Cook for three minutes and flip, cooking for three more minutes (about a minutes less for rare, a minute or two more for well done). Remove from heat and turn off grill. Note: you can also do this in a large skillet. Heat your skillet over medium-high heat and grease with cooking oil. Cook lamb chops for 3 minutes on each side.
2. Make the topping: Combine diced strawberries, minced red onion, minced mint, truffle oil, olive oil, and lemon juice in a bowl. Stir, and season with salt & pepper to taste.
3. Serve lamb chops hot with strawberry mint truffle mixture on top.

Paleo Double Chocolate Pistachio Biscotti

If you haven't noticed, I'm a complete chocoholic. Lots of people say they're chocoholics, but what they mean is that they really like chocolate and get a hankering for chocolate cake every now and then.

Last night over dinner I admitted to having visited two chocolate museums and a chocolate factory. I didn't realize that was such a shocking figure--doesn't everyone re-organize their schedule once learning that they're within an hours drive of a chocolate museum? And who hasn’t read four books about the history of chocolate?

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I also chose not to disclose these figures with my classmates last semester, when I got to do a case study on Chocolates El Rey, a premium brand of chocolate out of Venezuela. When I was able to list the retail prices of several El Rey competitors off the top of my head during my class presentation, I admitted to being a chocoholic. My classmates chuckled, but only because they didn't realize how true it actually was. 

If you understand how a real chocoholic's mind works, you probably understand why I had to make these Double Chocolate Pistachio Biscotti almost immediately after making these Paleo Gingerbread Biscotti. It goes something like this: These are crazy good. Just one thing... I'll fill the batter with cocoa and stuff them with chocolate chips! And then I'll really be in love. Sure enough, taking my biscotti recipe and converting it into a chocolate lover's dream really was a genius move. 

Note: These biscotti are not as hard as a traditional biscotti. They retain a little bit more softness, due to the almond flour and the chocolate chunks. I prefer it that way, they still dip into tea and coffee beautifully, but don’t hurt your teeth!

Paleo Double Chocolate Pistachio Biscotti

Published January 12, 2014 by Caitlin Sherwood

Serves: 12   |    Active Time: 1 hour

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Ingredients:

2 cups almond flour

1/4 cup arrowroot powder or tapioca starch

1/4 cup cocoa powder

1/3 cup coconut flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup honey

2 eggs

1/3 cup chocolate chunks or chips, plus 2 tablespoons for drizzle on top

1/3 cup shelled unsalted pistachios

Directions:

1. Preheat your oven to 350°F. In a medium sized mixing bowl, whisk together almond flour, coconut flour, arrowroot powder, salt, baking soda and cocoa.
2. In a separate mixing bowl, whisk together the eggs and honey. Fold the wet mixture into the dry. You may need to use a spatula to really work the dough together (or your hands!). Fold in the chocolate chips and pistachios.
3. Shape the dough into a rectangle (about 1 inch tall, 3 inches wide, and 10 inches long) and place on a cookie sheet lined with parchment or a sil-pat. Bake for 15 minutes. Remove from the oven and allow to cool for 15 minutes.
4. Use a serrated knife to carefully cut the rectangle into strips, 1/2 to 1-inch thick, forming the biscotti. Lay each strip back on the cookie sheet cut side up. Reduce oven to 300°F and bake for 20-30 more minutes, until the cookies begin to turn crisp.
5. Remove from oven, and allow to cool completely.
6. Optional: Melt remaining 2 tablespoons chocolate chips, and drizzle over each cookie for decoration.