Bombay Carrot Salad with Cashews and Raisins #vegetarian #salad

Bombay Carrot Salad with Cashews and Raisins #vegetarian #salad

Here's a basic little plate of mixed greens I like to make when carrots are in abundance. What I cherish about this serving of mixed greens is the way well it keeps in the cooler, holding its heavenly mash for 4-5 days! Indian flavors meet up to make the delightful veggie lover dressing and the carrot plate of mixed greens is liberally specked with cashews and raisins. Have it as a sound tidbit or a delicious expansion to buddha bowls.

I surmise this carrot plate of mixed greens, could also be known as a carrot slaw. Presently, that I consider it, it is progressively similar to a slaw. The crunchy cashews give it great surface, which my better half consistently increases in value. Besides a little protein. Enough in my brain to comprise a light lunch. The raisins add the extra sweetness to adjust the flavors.

In the event that you are not a cilantro fan, don't hesitate to utilize Italian parsley!

Also try our recipe Chopped Thai Chickpea Salad with Curry Peanut Dressing

Bombay Carrot Salad with Cashews and Raisins #vegetarian #salad


Bombay Carrot Salad with cashews and raisins, prepared in a fragrant Indian Curry dressing. Sound and vegetarian, this recipe is so EASY to make and can be made-ahead.

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

  1. Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
  2. This will keep up to 4 days in the fridge.


Read more our recipe : Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

For more detail : https://bit.ly/3275T2N

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