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.
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Danielle Mattison
[email protected]This salad was a bit too sweet for my taste. I think I'll try using a different dressing next time.
Ck Saim
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's easy to make and the ingredients are all things I usually have on hand. I'll definitely be making this again!
Salman khan Haider
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious side dish.
Saqib Abood
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's light and refreshing, and the dressing is so flavorful. I love the crunch of the cashews too.
Rijan Saru
[email protected]This salad was a bit bland for my taste. I think it needed more seasoning.
Sabrina L
[email protected]Not bad!
Nisha Bk
[email protected]Meh.
Stephen Hanley
[email protected]This salad is so refreshing and delicious! The carrots are crisp and flavorful, and the dressing is light and tangy. The cashews add a nice crunch and a bit of sweetness. I will definitely be making this again!
Callum McCracken
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a big fan of carrots, but the dressing really brought out their flavor. The cashews were also a nice touch. I'll definitely be making this again!
Kunya Brian
[email protected]This salad was a hit at my last potluck! I used a spiralizer to make carrot noodles, which made it look extra fancy. The dressing was tangy and flavorful, and the cashews added a nice crunch. I'll definitely be making this again!