Carrot Cashew Salad

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.

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