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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Carrot-Cashew Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
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Directions

  1. 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

Recipe courtesy Food Network Magazine

Categories:

Carrot Recipes Nut Recipes Side Dish

More from:

Spring Weeknight Dinners

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2 Reviews
Add Your Review

aranel81

The puree was too clumpy and thick for us. We would have preferred it with just a little olive oil and the chopped cashews on top.

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