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2012-10-20 14.38.54This is another variation on my last pasta salad. If you haven’t noticed I like to vary things.

Salad

  • 1 small butternut squash2012-10-20 12.10.50
  • 1 carrot
  • 10 radishes
  • 1/2 red bell pepper, chopped
  • 2 green onions, chopped
  • water
  • salt
  1. Remove the skin from the butternut squash. Cut the ends off the  radishes and carrot. Peel the carrot. Turn the squash, radishes and carrots into spaghetti, using a spiral cutter.
  2. Soak the “spaghetti” in salt water for about 30 minutes. Drain.
  3. Chop the red bell pepper and the green onions finely and add to the spaghetti.

Sauce

  • 1/2 c. cashews, raw
  • 1-2 cloves garlic
  • 1/4 c. coconut milk (in the can – this is the only unraw thing in this salad.
  • 1 1/2 t. dill
  • water
  1. Soak the cashews and garlic in a little water for 30 minutes. Use just enough to cover.
  2. Drain.
  3. Process the coconut milk, cashews, garlic and dill in a food processor or blender.
  4. Pour onto pasta.
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