Carrot salad with cashews

Time: 20 min.
Complexity: easily

To make this carrot salad look impressive and festive, peel the carrots into long ribbons with a vegetable peeler. Dress it with a cashew-based sauce with spicy jalapeño for a zesty twist and serve topped with chopped cashews.

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Recipe:

Using a vegetable peeler, peel 1 pound carrots into ribbons; place in a bowl. In a blender, combine 1/2 cup toasted salted cashews with 1 tablespoon vegetable oil, 1 tablespoon chopped jalapeño, 3 tablespoons lime juice, and 1/4 cup water until almost smooth. Toss with carrots, add 2 tablespoons chopped cilantro, and season with salt to taste. Sprinkle the salad with chopped cashews.