Carrot Bombay Salad with Cashews

Summertime for us is about the garden and farmer’s market. It’s the best time of the year to eat locally and have at it raising your own plant-based treasures like fresh herbs and carrots. Using some locally farmed plants we have been making a lot of summer salads.

This carrot salad uses a flavorful Indian dressing. Easy to Make. Healthy. Vegan and Gluten Free. Takes about 30 minutes start to finish.

ingredients

• 10–12 ounces carrots, grated or matchstick

• 1 tablespoon lime zest

• 1 minced garlic clove

• 1 tsp minced fresh ginger

• 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 apple cider vinegar)

• 2 tablespoons honey or maple sryup

• ½ tsp salt

• white pepper to taste

• ½ teaspoon ground turmeric ( or 2 tsp fresh grated)

• 1 teaspoon yellow curry powder

• ¼ teaspoon cayenne ( optional)

• 1/3 cup raisins (optional)

instructions

1. Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.

   Leftovers, no worries-a sealed mason jar will work just fine and you can keep this refrigerated for up to 4 days.