Carrot and Beet Salad With Coconut Lime Dressing
Ready In: 15 mins
Serves: 4
Ingredients
- 1⁄2 cup cashews
- 4 cups carrots, grated coarsely (about 4 large carrots)
- 3 cups beets, grated coarsely (about 3 beets)
- 1⁄4 cup raisins
- 14 ounces coconut milk
- 1 lime, juice of (about 1/4 cup)
- kosher salt, to taste
- 1⁄2 cup cilantro, chopped (plus 1/4 cup for garnish)
- 1⁄4 cup coconut flakes, dry roasted (optional)
Directions
- Dry-roast the cashews in a pan, then chop coarsely.
- In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add ½ cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices.
- Add the coconut flakes (if using) and ¼ cup fresh cilantro and serve.
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