Description
A refreshing raw salad made with grated carrots, cashews, and a zingy dressing, perfect for a healthy vegan diet.
Ingredients
Scale
- 10 – 12 ounces (280 – 340g) carrots, grated or cut into matchsticks (about 4 – 5 cups)
- 1 tablespoon (15ml) lime zest or orange zest (or some of both)
- 1 clove (1g) garlic, finely minced
- 11/2 teaspoon (5g) fresh ginger, finely minced (or use ginger paste)
- 1/3 cup (50g) raisins (golden or regular)
- 1/2 cup (75g) toasted cashews (or slivered almonds)
- 3 (30g) scallions, sliced thinly
- 1/2 cup (15g) cilantro (or Italian parsley), chopped
- 1/4 cup (60ml) olive oil
- 3 tablespoons (45ml) fresh lime juice (or substitute with apple cider vinegar)
- 2 tablespoons (30ml) maple syrup, honey, or agave (or alternative sweetener)
- 1/21/2 teaspoon (3g) salt
- pepper to taste
- 1/21/2 teaspoon (1g) ground turmeric (or use 1 – 21/2 teaspoons fresh grated)
- 11/2 teaspoon (2g) yellow curry powder
- 1/41/2 teaspoon (0.5g) cayenne (optional, and add more to taste)
Instructions
- Prep the Carrots: Start by grating the carrots. You want them to be fine enough to mix well, and you will see a bright, cheerful orange pile in front of you. Fresh carrots should smell earthy and sweet. Avoid using old carrots, as they can make the salad taste off.
- Mix in Spices: Blend in the turmeric, yellow curry powder, and cayenne while the carrots are still fresh and crisp. The aroma of warm spices will fill your kitchen, making it feel inviting. Keep an eye on the spices; too much can overpower the natural sweetness of the carrots.
- Drizzle the Dressing: Pour the olive oil and lime juice over your carrot mixture. You should see vibrant colors shine as the dressing beautifully coats everything. Be careful not to oversaturate; it’s all about complementing the carrots, not drowning them.
- Add the Cashews: Toss in the toasted cashews right before serving, enjoying their crunchy texture. They will add a delightful bite that contrasts nicely with the soft carrots. If you add them too early, they might turn soggy, so save this step for last!
- Adjust the Flavor: Take a moment to taste your salad. If it feels a bit bland, consider adjusting the salt, acidity, or sweetness to match your liking. You want it fresh and zesty; just do not go too heavy-handed on any one element!
Notes
- Storage Tips: Storage method: Airtight container, refrigerator, duration: up to 4 – 5 days.
- Expert Tips: When testing for flavor, adjusting salt and citrus can make a big difference—taste as you go. If the salad ends up too sweet, adding a splash of lime juice or vinegar can balance the flavors nicely. For a crunchy texture, adding cashews just before serving keeps them from becoming soggy in leftovers.
- Serving Suggestions: Serve alongside crispy tofu for a protein boost. Pair with baked chicken for a balanced meal. Include in a wrap or sandwich for added crunch.
- Recipe Variations: Add toasted coconut flakes for extra texture. Incorporate chickpeas for added protein. Mix in apples for a sweet crunch.
- Ingredient Notes: If using whole carrots, scrubbing them well is sufficient, and peeling is unnecessary for this salad. You can use store-bought matchsticks or grated carrots as a shortcut.
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 18.8g
- Sodium: 307.3mg
- Fat: 15.7g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29.1g
- Fiber: 3.8g
- Protein: 3g
- Cholesterol: 0mg