Carrot-Cashew Salad

Total Time:
20 min
Prep:
20 min

Level:
Easy

Directions

Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.

Photograph by Christopher Testani


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    This recipe is featured in:

    Weeknight Dinners: Spring