If you have ever been to the salad chain called SweetGreen and had their spicy cashew dressing, you know how good it is. It’s a bit of a sweet & spicy party in your mouth, especially paired with all of the salad toppings. Although it’s nice to have someone make our salad once in awhile, we can easily remake a SweetGreen salad at home. Plus, if you don’t have one by you, you can now try out one of their famous salad dressings. It’s just a slightly healthier copycat of SweetGreen’s Spicy Cashew Dressing.
How To Make SweetGreen’s Spicy Cashew Dressing – Copycat Recipe
Makes slightly over 1 cup of dressing – 6-8 servings or plenty to cover an extra large party salad. You can easily divide the recipe in half too. Best within 1-2 days, but will keep for 3 days. Just add a smidge of cold water to thin it out and refresh come time.
Ingredients
- 1/3 cup + 2 TBSP raw cashews, soak in filtered water for a few minutes while adding the rest of the below ingredients to the blender 1st, strain before adding
- 1 cup cilantro
- 2 garlic cloves
- 2 tsp toasted sesame oil
- 1/2 inch raw ginger or around 2 tsp grated
- 1-2 TBSP maple syrup, depending on sweet preference
- 2 tsp red chili flakes, this amount is super spicy! – maybe start with 1 tsp
- 1 lemon, juiced
- 1 lime, juiced
- 6 TBSP cold water
- 1/4-1/2 tsp sea salt, or to taste
Method
Add to a high speed blender and blend until smooth. Taste and adjust if desired. I use the nutribullet for this.
How To Make A SweetGreen Salad At Home – In Particular A Green Goddess Salad
- Base – shredded kale and/or baby spinach – curly kale shown
- Toppings – chickpeas or black lentils, roasted sweet potatoes, raw carrots, shredded cabbage, raw beets, optional: spicy broccoli and roasted almonds on the original, my adds: red onion and grape tomatoes
- Add your greens base to a bowl and then add the toppings in sections to the top of the salad. This gives it that visual appeal right away. Drizzle on the salad dressing and toss well to coat.
To make sweet potato slices shown on salad: Slice one large sweet potato in thin pieces (shown below). Add to a lined baking sheet and sprinkle on desired spices. I used onion and garlic powder. I baked without any oil, but you could also add the potato slices to a bowl and mix with spices and a little oil. Bake at 400 for about 40 minutes: At 30 minutes, take them out and use a spatula to move them to the middle. Squeeze on a little fresh lemon for some optional tang and then spread them out again. Even if you don’t add lemon, move them around with a spatula at minute 30 to prevent burning. Bake for another 10 minutes or so. Serve warm or cool on top of salads.
Thank you so much for joining me here! Scroll down for more salad recipes. Xx Riane @herhealthystyle on Instagram
PIN IT: SweetGreen’s Spicy Cashew Dressing Copycat
SweetGreen’s Spicy Cashew Salad Dressing Remake
Ingredients
- 1/3 cup + 2 TBSP raw cashews soak in filtered water while adding the rest to blender 1st, then strain
- 1 cup cilantro
- 2 garlic cloves
- 2 tsp toasted sesame oil
- 1/2 inch raw ginger or around 2 tsp grated
- 1-2 TBSP maple syrup depending on sweet preference
- 2 tsp red chili flakes 1 TBSP is what’s in SweetGreen’s, but I think 2 tsp is still PLENTY spicy
- 1 lemon juiced
- 1 lime juiced
- 6 TBSP cold water
- 1/4-1/2 tsp sea salt or to taste
Instructions
- Add to a high speed blender and blend until smooth. Taste and adjust if desired. Enjoy!
Notes
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