Carrot Cashew Salad

"Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by threeovens photo by threeovens
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
  • Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
  • Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
  • Top with chopped cashews.

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Reviews

  1. The dressing was delicious when I first made it. In fact, all the way to work I was thinking of other salads, etc to use it on. However, when it came time to eat it (6 hours later), it was impossibly hot. I recommend that you not let this salad sit, but instead, serve it right away.
     
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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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