Cashew Pepper Salad

Name: Cashew Pepper Salad
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 62g Yellow pepper; 42g Red Bell Pepper; 39g Pea kernels; 20g Original cashew nuts; 25ml Roasted Sesame Kewpie Salad Dressing; 25ml Japanese style kubi salad dressing

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

All-match nuts go well with all kinds of salads. When paired with yellow and red bell peppers, they can be eaten in colorful colors this summer.

Nuts can choose walnut kernels, almond kernels, etc. The original cashews that I use are sugar-free and salt-free, which are more crispy after roasting.

The seasoned salad dressing is a mixture of fragrant roasted sesame and Japanese-style salad dressing. It is full of sesame flavor and Japanese-style flavor. It is worth a try.

Ingredients

62g Yellow Pepper
42g Red Bell Pepper
39g Pea Kernels
20g Original Cashew Nuts
25ml Roasted Sesame Kewpie Salad Dressing
25ml Japanese Style Kubi Salad Dressing

Cashew Pepper Salad

1. To prepare the ingredients, prepare a pot of boiled and cold water in advance and refrigerate for later use; first make the salad juice, take a small bag of roasted sesame flavor and Japanese-style salad juice, and a clean and dry bowl.

2. Pour the roasted sesame-flavored and Japanese-style salad juice into a bowl, stir well with a small spoon, cover and store in the refrigerator for later use.

3. Do not remove the stems of the yellow and red peppers, soak the whole in clean water for 10-15 minutes. After soaking, clean the yellow peppers. Cut off the head and tail and take the middle part, and remove the seeds in the middle.

4. Carefully cut off the white part of the inner wall.

5. Cut the yellow pepper into thin slices as much as possible.

6. Do the same with red bell peppers and cut them into thin slices as much as possible.

7. Peas take the peas kernels, wash them, and remove the deflated bean kernels.

8. Pour a small pot of clean water into a small pot and bring to a boil, quickly blanch the red and yellow colored peppers in small portions, and immediately remove them with a colander.

9. The blanched red and yellow peppers are soaked in ice water that has been refrigerated in advance to cool them down.

10. Put the pea kernels in boiling water and blanch until the color changes.

11. Pea kernels are also soaked in ice water to cool thoroughly.

12. After the colored peppers and peas are completely cooled, pour them into a colander, drain the excess water, and set aside.

13. The ready-to-eat original flavor, sugar-free and salt-free cashew nuts are baked at 190 degrees for 5 minutes and become crisp.

14. Cool cashew nuts and cut into small pieces.

15. Take out the refrigerated mixed salad juice, mix it with the colored peppers that have drained the excess water, put on the cashew nuts and enjoy.

Tips:
1. The colored pepper can be blanched or not, according to personal preference.

2. The mixed salad juice can not be used up, it can be sealed and refrigerated, or used for other purposes.

3. Cashews can be replaced with other nuts. They are more delicious when roasted. Try to choose unsalted and unsweetened ones.