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Recipe: Bombay Carrot Salad with Cashews and Currants

Recipe: Bombay Carrot Salad with Cashews and Currants

Bombay Carrot Salad is fresh and healthy (as well as gluten-free and vegan-friendly), packed with bold, bright Indian flavours. The spices of this salad can be adjusted to your liking, which makes it a flexible option for any foodie. The recipe yields 2 large portions or 5-6 servings as a side dish to your meal. Enjoy it with sandwiches, grilled chicken and rice, or alone, as a simple and fresh salad for any time of year.

Prep time: 15

Cook time: 0

Total time: 15

Ingredients

Salad:

  • 5 large carrots, shredded (or 4 cups of store-bought shredded carrots) 
  • 1 tbsp. of citrus zest (lemon, lime, orange – your choice) 
  • 3 green onions, chopped 
  • 1⁄2 cup coriander or parsley, chopped 
  • 1/3 cup currants or golden raisins 
  • 1⁄2 cup toasted cashews or pine nuts (see toasting instructions below)

Dressing:

  • 1 garlic clove, finely chopped 
  • 1 tsp. fresh ginger, grated or ginger paste 
  • 1 tbsp. fresh citrus juice (lemon or lime) 
  • 2 tbsp. vinegar (white balsamic, apple, or red wine vinegar are all great options) 
  • 2 tbsp. honey 
  • Salt and pepper to your tasting 
  • 1⁄2 tsp. turmeric powder 
  • 1 tsp. yellow curry powder 
  • 1⁄4 cup olive or coconut oil 

Directions

  1. Place carrots, citrus zest, onions, coriander, currants, and nuts in a large bowl
  2. In a smaller bowl separate from carrots, whisk together the garlic, ginger, citrus juice, vinegar, honey, salt, pepper, turmeric, and curry powder. Slowly add oil into the mix.
  3. When the dressing is completely mixed, pour over carrot mixture and gently toss to coat all the ingredients.
  4. Serve family style or individually served in smaller bowls.

Notes

  • Before adding the dressing to the carrot mixture, taste and adjust the seasonings to your liking. 
  • If you don’t have vinegar, add more citrus juice from your available fruits. 
  • To toast the nuts, heat a small frying pan over medium heat. No oil is required. Add the nuts and toss with a spatula often. Do not walk away, and the nuts will burn easily. The nuts are ready when they have browned slightly and are aromatic. 
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Article Written By olhab

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