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
- 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)
- 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
- Place carrots, citrus zest, onions, coriander, currants, and nuts in a large bowl
- 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.
- When the dressing is completely mixed, pour over carrot mixture and gently toss to coat all the ingredients.
- Serve family style or individually served in smaller bowls.
- 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.