Delicious and Nutritious Vegan Butternut Squash and Cashew Salad Recipe

Are you looking for a tasty, nutritious, and easy-to-make vegan salad at home? The vegan butternut squash and cashew salad is the perfect choice for you! This dish is not only refreshing and cooling but also packed with essential vitamins, minerals, and fiber. Let’s dive into the detailed recipe below to create this enticing salad!

Why Try Vegan Butternut Squash and Cashew Salad?

The vegan butternut squash and cashew salad is a unique combination of the natural sweetness of butternut squash, the rich aroma of cashews, the harmonious sweet and sour taste of the dressing, and fresh herbs. Not only delicious, this dish also offers numerous health benefits:

• Nutrient-rich: Butternut squash is high in vitamins A, C, E, potassium, and fiber, boosting the immune system, benefiting eye health, and aiding digestion.
• Rich in plant-based protein: Cashews are an excellent source of plant-based protein, supporting muscle building and recovery.
• Heart-healthy: The monounsaturated fats in cashews help reduce bad cholesterol, protecting heart health.
• Easy to digest: The fresh ingredients in the salad are suitable for all ages, especially ideal for vegans or those looking to reduce meat in their diet.

Vegan Butternut Squash and Cashew Salad

Nutrition expert Nguyen Thi Thanh (National Institute of Nutrition) states: “Butternut squash is a golden food with high nutritional value. Combining it with nuts and fresh vegetables creates a balanced, nutritious, and suitable dish for many people.”

Ingredients Needed (For 4 Servings)

• Butternut squash: 300g (choose medium-sized, not too old or young)
• Cashews: 100g (lightly roasted or toasted)
• Carrot: 1 small
• Cucumber: 1
• Fresh herbs: coriander, basil, Vietnamese coriander (a little of each)
• Chili: 1 (optional, to taste)
• Lime: 1
• Vegan fish sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Garlic: 1 clove
• Crushed roasted peanuts (optional)

Detailed Instructions for Vegan Butternut Squash and Cashew Salad

1. Preparing the Ingredients

• Butternut squash: Peel, remove seeds, wash, and thinly slice into strips.
• Carrot: Peel, wash, and thinly slice into strips.
• Cucumber: Wash, remove seeds, and thinly slice into strips.
• Fresh herbs: Remove roots and wilted leaves, wash, and finely chop.
• Chili: Remove seeds and finely chop (if you like it spicy).
• Garlic: Peel and finely mince.

2. Making the Salad Dressing

In a small bowl, mix vegan fish sauce, sugar, lime juice, and minced garlic. Stir well until the sugar completely dissolves. Adjust the amount of sugar and lime juice to taste.

3. Mixing the Salad

• Place butternut squash, carrot, and cucumber in a large bowl.
• Add finely chopped fresh herbs and chili.
• Gradually pour the salad dressing into the bowl, gently mixing to ensure the ingredients are evenly coated.
• Let the salad marinate for about 15-20 minutes.

4. Finishing and Serving

• Arrange the salad on a plate, sprinkle with roasted cashews and crushed roasted peanuts.
• Enjoy while the salad is fresh and delicious.

Finished Vegan Butternut Squash and Cashew Salad

Tip from Chef Le Van Nam (Hanoi):
“The balance between the sweetness of butternut squash, the richness of cashews, and the sweet and sour taste of the dressing is crucial to the dish’s distinctive flavor. Don’t be afraid to experiment and adjust the recipe to suit your taste!”

Unique Variations for Vegan Butternut Squash and Cashew Salad

To add more flavor, you can try the following variations:

• Add mushrooms: Straw mushrooms, shiitake, or oyster mushrooms stir-fried to enhance the richness.
• Combine with tofu: Fry tofu until golden and crispy, dice to add protein.
• Green mango: Shred green mango and mix with butternut squash for an appealing sweet and sour taste.
• Thai style: Replace vegan fish sauce with Thai vegan fish sauce, add lemongrass, galangal, and kaffir lime leaves for a distinctive flavor.

Tips for the Perfect Vegan Butternut Squash and Cashew Salad

• Briefly blanch the butternut squash in boiling water for a crunchier salad.
• Substitute vegan fish sauce with soy sauce or tamari if unavailable.
• Avoid mixing the salad too early to prevent the vegetables from releasing water.
• Store any leftovers in the refrigerator for up to 1-2 days.

Tips for Vegan Butternut Squash and Cashew Salad

Conclusion

With its simple, easy-to-follow recipe and unique flavor, the vegan butternut squash and cashew salad is sure to become a favorite in your family. Try making it today and share your results with us at “Sổ Tay Món Ăn”!

References

• National Institute of Nutrition Vietnam.
• Nutrition experts and professional chefs specializing in vegan cuisine.