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INDIAN CARROT RAISIN SALAD

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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