Cashew Maple Turmeric Dressing – Vegan

Cashew Maple Turmeric Dressing – Vegan

This simple but boldly aromatic Cashew Maple Turmeric dressing will liven up your salads or will work wonderfully as a marinade for chicken, fish or tofu.


For the Cashew Maple Turmeric dressing:

  • 50g Cashew Maple Turmeric Nut Butter
  • 40ml Red Wine Vinegar
  • 2 tsp wholegrain mustard
  • Juice of 1/2 lemon

For the fennel & Goji berry salad

  • 1 Fennel Bulb
  • 100g Rocket (or salad leaf of choice)
  • 10 Mangetout
  • 60g Dried Goji Berries
  • 1 Yellow Bell Pepper


  1. In a mixing bowl pour in the red wine vinegar, lemon juice, wholegrain mustard and Cashew Maple Turmeric. Using a teaspoon combine the ingredients until the Cashew Maple Turmeric has melted into the other ingredients.
  2. Using a sharp knife slice the fennel bulb in half and place one half flat side down and finely slice the fennel into delicate wisps (use a mandolin for finer slices if you have one). Place in a mixing bowl.
  3. Pour the dressing over the fennel allowing it to soak up the zingy flavours, while you prepare the other ingredients.
  4. Julienne the mange-tout and yellow bell pepper. Place in the mixing bowl with the fennel.
  5. Add the rocket and goji berries to the mixing bowl.
  6. Toss all the ingredients together until they are well covered.

Serve as a side salad with a chicken breast or go full veggie/vegan with oven roasted aubergine & potatoes.


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