Ok, before the last of this season’s watermelon is replaced with pumpkins, make this. If you’re in Northern California right now, make this because it’s so dang hot outside. Thanks again the The Ranch chefs for this recipe.
- 2 cups watermelon, diced
- 3 Tbsp coconut aminos
- 1 Tbsp sesame oil
- 2 tsp rice vinegar
- 1” fresh ginger, peeled and minced
- 1 green onion, thinly sliced
Mix everything and set aside in the fridge to marinate while you make the rest of the salad. Could marinate overnight.
- 4 cups cooked black rice
- 2 Persian cucumbers, sliced
- 1 carrot, julienned
- 2 Avocado, halved
- Mixed greens (I added cilantro)
- Pickled ginger
Assemble the salad with cooked rice added too.
- 1/2 cup cashews, soaked 2 hours
- 1/4-1/2 cup water
- 2 Tbsp sriracha
- Juice of 1 lime
Purée all ingredients above to make a sauce that’s smooth and creamy. Can store for a week in the fridge to use on all your salads.
Add watermelon to salad. Drizzle with cashew sriracha sauce. Top with furikaki