INDIAN CARROT RAISIN SALAD
- ± 4 – 5 cups carrots, grated or matchstick
- 1 tablespoon lime or orange zest, or some of both
- 1 garlic clove, finely minced
- 1 teaspoon fresh ginger, finely minced, or use ginger paste
- ⅓ cup raisins
- ½ cup toasted pecan nuts, or cashews or slivered almonds
- ¼ cup chickpeas, rinsed
- 3 spring onions, finely sliced
- ½ cup cilantro or Italian parsley, chopped
- 10 baby spinach leaves, chopped
- ¼ cup olive oil
- 3 tablespoons fresh lime juice, or apple cider vinegar
- 2 tablespoons, maple syrup, honey or alternative sweetener
- 2 tablespoons sweet chilli sauce
- ½ teaspoon salt
- pepper to taste
- ½ teaspoon ground turmeric
- 1 teaspoon curry powder, roasted
- ¼ teaspoon cayenne
Place all vegetable ingredients in a bowl and toss well.
Mix all dressing ingredients together, and taste.
Adjust salt, acid, and sweetness to taste.
Mix together and serve chilled.
Note:
This will keep up to 4 days in the fridge.
Recipe and photo: Elize de Kock
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