Carrot-cashew salad

Time 25 minutes
Yields Serves 4
Carrot-cashew salad

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


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


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


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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