Best Carrot Cashew Salad Recipes

CARROT-CASHEW SALAD

Carrot-Cashew Salad image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.

CARROT CASHEW SALAD

Carrot Cashew Salad image

Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side

Provided by Bonnie G 2

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb carrot, cut into ribbons
1/2 cup salted cashews, roasted
1 tablespoon vegetable oil
1 tablespoon jalapeno, chopped
3 tablespoons lime juice
1/4 cup water
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 cup cashews, chopped

Steps:

Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
Top with chopped cashews.

CARROT AND CASHEW SALAD

Carrot and Cashew Salad image

Number Of Ingredients 12

Ingredients

3/4 to 1 pounds carrots, peeled and grated
1/4 cup grated fresh or frozen coconut, or 2 tablespoons shredded unsweetened dried coconut
15 to 20 raw cashew nuts, coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon salt, or to taste
1 to 2 tablespoon fresh lemon juice
1 teaspoon peanut oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 tablespoon finely chopped fresh curry leaves
1/8 teaspoon ground asafoetida
2 fresh green chili peppers, such as serrano, halved lengthwise

Steps:

1. In a large serving bowl, mix the carrots, coconut, cashews, cilantro, slat, and lemon juice. 2. In a small saucepan, heat the oil over medium heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. 3. Add the curry leaves, asafoetida, and green chili peppers and cook, stirring, 1 minute. Transfer to the carrots, stirring, 1 minute. Transfer to the carrots, stirring gently to mix. Serve at room temperature or refrigerate at least 2 hours to serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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