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
Scale
- 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.
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 18.8 g
- Sodium: 307.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.1 g
- Fiber: 3.8 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Carrot Salad, Carrot salad recipe, indian carrot salad, Carrot salad with raisins, Indian carrot salad, carrot slaw, carrot slaw recipe, vegan carrot salad, vegan carrot slaw