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Carrot, coriander and cashew salad

Jenni Muir
Simple, cheap carrots are transformed with Asian flavourings to make a raw vegetable dish that's as appealing in winter as summer

Carrot, coriander and cashew salad

Method

1. Peel the carrots, then grate them and place in a mixing bowl. Add the spring onion and lime juice, stir well and set aside.

2. Place a dry frying pan over a moderate heat. When hot, add the chopped cashews and toast, stirring constantly, until the nuts are golden brown and fragrant. Set aside to cool.

3. Add the cashews and coriander leaves to the carrot mixture and sprinkle with the soy sauce. Toss well and season to taste with pepper, if desired, before serving.

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Serves: 2

Prep: 10 min
Cook: 3 min

Ingredients
150g Carrots
1 spring onion, finely chopped
juice of 1/2 lime
4 tbsp chopped cashews
2-3 tbsp fresh coriander leaves
1 tsp Soy sauce
pepper, (optional)