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Strawberry Salad with Cashew Coconut Dukkah and Strawberry Rhubarb Vinegar

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Strawberry Salad with Cashew Coconut Dukkah and Strawberry Rhubarb Vinegar 


For your salad:

Fresh strawberries
Baby Spinach Leaves
Crumbled Blue Cheese
Fresh mint

For the Dukkah: 

1 cup cashews
3/4 cup shredded coconut
1 Tbs chia seeds
pinch of chili flakes
1/2 tsp Salt (to desired taste)

For the dressing:

Wozz! Strawberry Rhubarb Vinegar


First off what is dukkah?  Dukkah is a blend of nuts, seeds, herbs and spices roasted and ground up and it originates in Egypt. What is fun about dukkah is that you can play around and create so many variations from spicy to sweet and practically take any combination of nuts seeds spices you want to create whatever flavors you desire. I have seen a range of flavors from traditional (typically mint, coriander seeds, cumin, salt, sesame seeds) to lemon pepper to chili chocolate. We used to make it and sell it in Australia and in typical Wozz! fashion we got creative with it.  Our Thai Chili Lime Dukkah was a hit and won silver at Sydney Fine Food Awards. 

Dukkah is traditionally used as a dipping accompaniment to bread and olive oil but it is a pretty versatile ingredient.  You can sprinkle it in yogurt, use it as nut crust for meat and seafood, sprinkle it over salads (which is what I did)....the list goes on.

To make this dukkah, I simply took all ingredients (cashews, coconut, chili, and chia seeds) and put them in a pan over low heat until aromas filled the air and nuts and coconut were toasted.  (it can burn quickly so watch closely)

Remove from heat and place in food processor or use a mortar and pestle (I used a mortar and pestle) and grind up. I left mine a bit chunky rather than fine so if using a food processor only pulse a couple times.

Make your salad.  Arrange spinach leaves, add a few mints leaves, top with juicy vibrant sliced strawberries, crumbled blue cheese and then top with dukkah.  Add a drizzle of Wozz! Strawberry Rhubarb Vinegar and Voila.







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