Bombay Carrot Salad

Bombay Carrot Salad

This Carrot Raisin Salad is studded with cashews and tossed in the most flavorful Indian curry dressing. Simple to make, healthy vegan, this carrot salad recipe is so addicting!

Ingredients:
10–12 ounces carrots, grated or matchstick ( about 4- 5 cups, feel free to use store-bought matchsticks)
1 tablespoon lime or orange zest (or some of both)
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon fresh ginger, finely minced ( or use ginger paste)
1/3 cup raisins ( golden or regular)
1/2 cup toasted cashews ( or slivered almonds)
3 scallions
1/2 cup cilantro or italian parsley, chopped
1/4 cup olive oil
3 tablespoons fresh lime juice (or sub apple cider vinegar)
2 tablespoons, maple syrup, honey or agave or alternative sweetener
1/2 teaspoon salt
pepper to taste
1/2 teaspoon ground turmeric ( or use 1–2 teaspoons fresh grated)
1 teaspoon
1/4 teaspoon cayenne ( optional, and/ or more to taste)

Directions:

Place all ingredients in a bowl and toss well. Taste. Adjust salt, acid and sweetness to taste.

This will keep up to 4 days in the fridge.