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Curry Carrot Salad

Curry Carrot Salad

Ingredients

For dressing:

  • 1/2 cup cashews
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons curry powder
  • 1/2 teaspoon nama shoyu (or low-sodium tamari)
  • 1 tablespoon honey or agave
  • Salt

For salad:

  • 4 cups grated carrots
  • 2 cups snow peas, sliced into 1/2-inch pieces
  • 2 cups diced fresh pineapple
  • 1/2 cup raisins
  • 1 bunch scallions, thinly sliced

Directions

  1. Soak cashews for at least 6 hours, then drain.
  2. Toss carrots, snow peas, pineapple, raisins, and scallions in a large bowl.
  3. Place all dressing ingredients in a high-speed blender and blend until smooth. Pour dressing over salad and toss to coat evenly.

Note

  • Recipe provided by Susan of Rawmazing.com

Nutrition Information

Per serving: 193 kcal cal., 6 g fat (1 g sat. fat), 34 g carb., 5 g fiber, 4 g pro., 89 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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