Ingredients

120g cashew nuts

2 tbsp rice wine vinegar

1 inch ginger, peeled

100ml sesame oil

1½ tbsp maple syrup

20ml lime juice

Large pinch sea salt

Handful fresh coriander

Pinch of chilli flakes

200ml water cold – added as needed

Method

Place your cashew nuts into a dry pan on a medium heat. Keep moving them around the pan until they are golden and toasted. This should take about 5 -8 minutes, depending on the heat, but keep an eye on them so they don’t burn.
Place your nuts and all remaining ingredients, excluding the chilli flakes and water, into a blender and blitz until smooth. Add your water bit by bit and stir until you reach a nice pouring consistency.
Next, add chilli flakes until you’re happy with the spice level, stirring them in to add some texture and colour to your dressing.

“Shake this up with heaps of fresh, shredded vegetables, fresh coriander and some extra toasted nuts then leave to chill in the fridge for a few minutes – that’s a delicious, crunchy salad to keep you cool on a hot day,” says Haxby. “Or drizzle it over some kale massaged with sesame oil and some grilled chicken or salmon. Finish with an extra squeeze of lime and some crispy chilli oil.”

3 delicious dressings to spice up your salad game, from lunch experts The Salad Project