Here's a basic little plate of mixed greens I like to make when carrots are in abundance. What I cherish about this serving of mixed greens is the way well it keeps in the cooler, holding its heavenly mash for 4-5 days! Indian flavors meet up to make the delightful veggie lover dressing and the carrot plate of mixed greens is liberally specked with cashews and raisins. Have it as a sound tidbit or a delicious expansion to buddha bowls.
I surmise this carrot plate of mixed greens, could also be known as a carrot slaw. Presently, that I consider it, it is progressively similar to a slaw. The crunchy cashews give it great surface, which my better half consistently increases in value. Besides a little protein. Enough in my brain to comprise a light lunch. The raisins add the extra sweetness to adjust the flavors.
In the event that you are not a cilantro fan, don't hesitate to utilize Italian parsley!
Also try our recipe Chopped Thai Chickpea Salad with Curry Peanut Dressing
Bombay Carrot Salad with cashews and raisins, prepared in a fragrant Indian Curry dressing. Sound and vegetarian, this recipe is so EASY to make and can be made-ahead.
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
- Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.
- This will keep up to 4 days in the fridge.
Read more our recipe : Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
For more detail : https://bit.ly/3275T2N
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