SALADS + DRESSINGS, LESSON 4: THAI SPAGHETTI SQUASH SALAD

Wow - the flavours were just bursting in my mouth!

Again, I’m so happy there’s 2 South East Asian recipes as these are flavours I’ve been eating (and loving) all my life and it’s so nice that @foodfutureinstitute is introducing them to the world.

What I used:
Spiralized White radish & carrots. I can’t get any local butternut squash and the imported ones are crazy expensive.

I didn’t toast the cashews. Instead I soaked them overnight. It’s hard to bring myself to toast cashews when I’ve been having them untoasted for the past 5 years…

I used a Malaysian sambal instead of the Indonesian Sambal Oelek as they are quite similar. I also cut down on the sesame oil (10g less) and sugar (only used half the written amount) because I don’t use much oil in my cooking.

The dressing was FANTASTIC!
I’m so glad I have leftovers coz I’m planning to use it as a marinade for my raw cauliflower. Mmmmmm!

Made a batch of dehydrated curried cashew nuts to go with the dish.
Garnish - pea shoots, basil and chilli flakes.