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Carrot-cashew salad

Time 25 minutes
Yields Serves 4
Carrot-cashew salad
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.

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.

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