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Bombay Carrot Salad with Cashews and Raisins

Sylvia Fountaine
  • 15 minutes
  • Serves 4 to 5

INGREDIENTS

10 oz

Carrots

1/2 cup

Cilantro or italian parsley

1

Garlic clove

1 tsp

Ginger, fresh

1 tbsp

Lime or orange

1/3 cup

Raisins

3

Scallions

3 tbsp

Lime juice, fresh

1/4 tsp

Cayenne

1 tsp

Curry powder, yellow

2 tbsp

Honey or agave or alternative sweetener

1

Pepper

1/2 tsp

Salt

1/2 tsp

Turmeric, ground

1/4 cup

Olive oil

1/2 cup

Cashews, toasted