Bombay Carrot Salad with Cashews and Raisins






Bombay Carrot Salad with cashews and raisins, tossed in a flavorful Indian dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead.

  • Prep Time: 15
  • Total Time: 15
  • Yield: 4-5 cups 

Ingredients

  • 10–12 ounces carrots, grated or matchstick ( about 4- 5 cups, feel free to use store-bought matchsticks)
  • 1 tablespoon lime or orange zest (or some of both)
  • 1 garlic clove, finely minced ( use a garlic press)
  • 1 teaspoon fresh ginger, finely minced ( or use ginger paste)
  • ⅓  cup raisins ( golden or regular)
  • ½ cup toasted cashews ( or slivered almonds)
  • 3 scallions
  • ½ cup cilantro or italian parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoon fresh lime juice (or sub apple cider vinegar)
  • 2 tablespoons honey or agave or alternative sweetener
  • ½ teaspoon salt
  • pepper to taste
  • ½ teaspoon ground turmeric ( or use 1–2 teaspoons fresh grated)
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon cayenne ( optional, and/ or more to taste)

Instructions

  1. Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
  2. This will keep up to 4 days in the fridge.