This is a quick salad I made as a refreshing side dish to go with a spinach curry.
What I used:
- 2 medium carrots
- a splash of water
- 1 dl cashew nuts
- 1/2 tablespoon grated lemon peel
- 1/2 tablespoon canola oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- pinch of sugar
- freshly ground black pepper
First, I brushed the carrots until there was no skin left (organic carrots straight from the farm), and cut them in thin circles. Then, I toasted the cashew nuts in a dry frying pan until they were a little browned. I poured the cashews in a serving bowl, and put the carrot circles in the hot pan along with a splash of water from the tap. Then I steamed the carrots in the pan, on high heat, tossing them around until water had dissolved, which took a minute or so.
Now, the carrots were crispy but a little steamed. I poured them in the serving bowl, added all the other ingredients, and tossed until mixed. I think the fresh taste of this salad complimented the spicy potato curry very nicely.
