Radish Salad with Cashew Sour Cream Dressing

Ingredients

• 1/2 cup cashews
• 1/4 cup + 2 tablespoons water
• 2 tablespoons lemon juice (from about a half of a large lemon)
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• sea salt
• freshly ground black pepper
• about 20 radishes (from around 2 batches), trimmed and sliced into half-moons
• 2 Persian (baby) cucumbers, sliced into half-moons
• 3 scallions, white and green parts, sliced

Instructions

1. 1

   Make the cashew sour cream dressing. If not using a high-speed blender, soak the cashews in hot water for 15 minutes, then drain (no need to soak if you have a high-powered blender). In an upright blender, combine the cashews, water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt and pepper to taste. Blend on high until very smooth. Taste for salt and pepper, and adjust if needed. Transfer the dressing to a jar and chill in the refrigerator while slicing the vegetables.

2. 2

   In a large bowl, combine the radishes, cucumbers, and scallions. Add enough of the sour cream dressing to dress the salad to your liking (you might have some leftover dressing). Taste for salt and adjust if needed. Serve the salad right away.