Bombay Carrot Salad with Cashews and Raisins
Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan, this recipe is so EASY to make and can be made-ahead. #carrotsalad #carrotslaw #vegancarrotsalad #healthycarrotsalad
Author: Sylvia Fountaine Prep Time: 15 Total Time: 15 Yield: 4- 5 cups 1x Category: Salad, vegan, Make-ahead, gluten free Method: Tossed Cuisine: Indian Scale 1x 2x 3x Ingredients 10– 12 ounces carrots, grated or matchstick ( about 4- 5 cups, feel free to use store-bought matchsticks) 1 tablespoon lime or orange zest (or some of both) 1 garlic clove, finely minced ( use a garlic press) 1 teaspoon fresh ginger, finely minced ( or use ginger paste) ⅓ cup raisins ( golden or regular) ½ cup toasted cashews ( or slivered almonds) 3 scallions ½ cup cilantro or italian parsley, chopped 1/4 cup olive oil 3 tablespoon fresh lime juice (or sub apple cider vinegar) 2 tablespoons honey or agave or alternative sweetener ½ teaspoon salt pepper to taste ½ teaspoon ground turmeric ( or use 1– 2 teaspoons fresh grated) 1 teaspoon yellow curry powder ¼ teaspoon cayenne ( optional, and/ or more to taste) Instructions
Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
This will keep up to 4 days in the fridge.
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