Quick Pickled Baby Marrow and Cashew Salad recipe | WW TASTE
This refreshing salad combines thinly sliced baby marrows, celery, and bird’s-eye chillies tossed in rice wine vinegar, dressed with a cashew-based mixture.
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Cooking tools:
- Blender
- Measuring spoon
- Refrigerator
- Mixing bowl
- Colander
- Serving bowl
Ingredients
- 50 g cashew nuts, roasted
- 4 T olive oil
- 2 T Dijon mustard
- 4 T white wine vinegar
- 1 lime, zested and juiced
- ½ clove garlic, crushed
- 3 ice cubes
- salt, to taste
- white pepper, to taste
- 350 g baby marrows, thinly sliced
- 2 sticks celery, with leaves, roughly chopped
- 2 bird’s-eye chillies, thinly sliced
- 4 T rice wine vinegar
- 1 t salt
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