Total Time
Prep 20 mins
Cook 0 mins

Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side

Ingredients Nutrition


  1. Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
  2. 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.
  3. Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
  4. Top with chopped cashews.


Most Helpful

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.

threeovens April 14, 2013

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