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Categories: Salads, Vegetarian

Carrot-cashew salad

Carrot-cashew salad
Los Angeles Times

ONE of the great kitchen mysteries is why carrots are the anti-muse for so many contemporary chefs. These are among the most versatile vegetables ever cultivated but in too many cookbooks rarely seem to inspire anything more imaginative than the ... Read more

Total time: 25 minutes | Serves 4
Note: Pistachios or toasted pecans or pumpkin seeds can substitute for the cashews; chives can fill in for the green onions; raisins or diced dates can do ginger duty, and olive or peanut oil can take the place of the nut oil.
  • 4 large carrots, peeled and grated (on the largest holes of a box grater)
  • 4 green onions, green part only, thinly sliced
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 3 slices crystallized ginger (or to taste), cut into thin strips
  • 24 curry leaves, thinly sliced crosswise
  • 2 tablespoons chopped cilantro
  • 2 tablespoons hazelnut or walnut oil
  • 1/4 cup roasted, salted cashews, roughly chopped
  • Salt and pepper to taste

Step 1Combine the carrots, green onions and 2 tablespoons lime juice in a medium bowl and toss with a fork until well mixed.

Step 2Add the ginger, curry leaves and cilantro; toss to combine.

Step 3Drizzle the oil over and toss until well mixed. Taste and add more lime juice if you like.

Step 4Just before serving, stir in the cashews and season with salt and pepper to taste.

Each serving:
155 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 108 mg. sodium.
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