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
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
CARROT-CASHEW SALAD
Steps:
- 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.
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CASHEW CARROT SALAD - FATFREE VEGAN KITCHEN
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5/5 (4)
Total Time 10 mins
Category Salad, Vegetable
Calories 115 per serving
- Place the raisins in a bowl and cover with hot water. Soak until raisins are plump. (Place in refrigerator if soaking overnight.)
- Drain the raisins (you may reserve the water to use for sweetening other dishes). Place 2 tablespoons raisins, 1/4 cup cashews, the orange juice, and the soymilk in a blender and blend on high speed until completely liquefied.
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