Review: Carrot-cashew salad

Total time: 25 minutes

Servings: 4

Note: Pistachios or toasted pecans or pumpkin seeds can substitute for the cashews; chives can fill in for the green onions; raisins or diced dates can do ginger duty, and olive or peanut oil can take the place of the nut oil.

4 large carrots, peeled and grated (on the largest holes of a box grater)

4 green onions, green part only, thinly sliced

2 to 3 tablespoons freshly squeezed lime juice

3 slices crystallized ginger (or to taste), cut into thin strips

24 curry leaves, thinly sliced crosswise

2 tablespoons chopped cilantro

2 tablespoons hazelnut or walnut oil

1/4 cup roasted, salted cashews, roughly chopped

Salt and pepper to taste

1. Combine the carrots, green onions and 2 tablespoons lime juice in a medium bowl and toss with a fork until well mixed.

2. Add the ginger, curry leaves and cilantro; toss to combine.

3. Drizzle the oil over and toss until well mixed. Taste and add more lime juice if you like.

4. Just before serving, stir in the cashews and season with salt and pepper to taste.

Each serving: 155 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 108 mg. sodium.