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Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead. #carrotsalad #carrotslaw #vegan #indiancarrotsalad #recipe #carrotsaladrecipe

Bombay Carrot Salad with Cashews and Raisins

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Total Time: 15
  • Yield: 4-5 cups
  • Category: Salad, vegan, Make-ahead, gluten free
  • Method: Tossed
  • Cuisine: Indian

Description

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


Ingredients

  • 1012 ounces carrots, grated or matchstick ( about 45 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)
  •  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 12 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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