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.