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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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Photo: Carrot-Cashew Salad Recipe
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By badbradley
Kansas City
on March 31, 2013
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This was very tasty and simple to make. We found the puree to be a bit watery so the 2nd time we left out the water. A little soy sauce instead of salt added a nice flavor.
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