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
- 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 ginger paste
- ⅓ cup raisins ( golden or regular)
- ½ cup toasted cashews or almonds
- 3 scallions
- ½ cup cilantro or Italian parsley, chopped
- 1/4 cup olive oil
- 3 tablespoon fresh lime juice or apple cider vinegar sub
- 2 tablespoons honey or agave or alternative sweetener
- ½ teaspoon salt
- pepper to taste
- ½ teaspoon ground turmeric
- 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.
