Bombay Carrot Salad with Cashews and Raisins

Chopped green onions

Chopped green onions

If you can find curry cashews, use them

If you can find curry cashews, use them

assorted dried raisins

assorted dried raisins

you need the zest from a lime for the curry vinaigrette

you need the zest from a lime for the curry vinaigrette

adding the vinegar for the vinaigrette

adding the vinegar for the vinaigrette

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Bombay Carrot Salad with Cashews and Raisins

Bombay Carrot Salad with Cashews and Raisins

Ingredients

10–12 ounces carrots, grated or matchstick (about 4- 5 cups, feel free to use store-bought matchsticks)

1 Tbl lime or orange zest (or some of both)

1 garlic clove, finely grated

1 tsp fresh ginger, grated (or use ginger paste)

⅓ cup raisins (golden or regular)

½ cup toasted cashews or Curry Flavored Cashews

3 green onions, chopped

½ cup cilantro or italian parsley, chopped

1/4 cup olive oil

1 Tbl fresh lime juice

2 Tbl Pear Champagne Balsamic Vinegar

2 Tbl honey

½ tsp salt

pepper to taste

½ tsp ground turmeric or use 1–2 teaspoons fresh grated)

1 tsp Entube Indian Curry Chili Paste

¼ tsp cayenne (optional, and/ or more to taste)

Directions

Place carrots, lime zest, raisins, cashews, green onions, Cilantro in a bowl. In a small bowl, add the garlic, grated ginger, vinegar, honey salt turmeric, curry paste, pinch of salt and cayenne and mix together add the olive oil and mix the dressing together. Pour over salad and toss and adjust seasonings.

Lili Courtney