Curried Carrot Salad (Raw/Vegan)
Dressing:
1/2 c. cashews
2 T. lime juice
2 T. chopped ginger
1 T. agave
1 T. olive oil
1 T. curry powder
1 t. salt
1 c. water
Blend all ingredients in high-speed blender until smooth. Season with salt and pepper to taste. Reserve 1/4 c. for garnish
Salad/Slaw:
4 cups shredded carrots (food processor works wonders)
1/2 c. raisins (recipe calls for golden but I use regular)
1/4 c. chopped almonds ( recipe calls for pine nuts)
1/4 c. mint chopped (optional)
Toss everything together and let it chill in fridge for at least half an hour.
Option #1 eat like a salad
Option #2 eat in a lettuce leaf like a wrap
note: I tried a raw taco from a vegan restaurant (Los Flores?) in Silver Lake, LA and this recipe reminded me a little of those tacos... they used jicama and probably some different spices but it was very similar and I may have to try making that sometime soon...
1/2 c. cashews
2 T. lime juice
2 T. chopped ginger
1 T. agave
1 T. olive oil
1 T. curry powder
1 t. salt
1 c. water
Blend all ingredients in high-speed blender until smooth. Season with salt and pepper to taste. Reserve 1/4 c. for garnish
Salad/Slaw:
4 cups shredded carrots (food processor works wonders)
1/2 c. raisins (recipe calls for golden but I use regular)
1/4 c. chopped almonds ( recipe calls for pine nuts)
1/4 c. mint chopped (optional)
Toss everything together and let it chill in fridge for at least half an hour.
Option #1 eat like a salad
Option #2 eat in a lettuce leaf like a wrap
note: I tried a raw taco from a vegan restaurant (Los Flores?) in Silver Lake, LA and this recipe reminded me a little of those tacos... they used jicama and probably some different spices but it was very similar and I may have to try making that sometime soon...
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