• Rose

4C Salad - Carrot, Coriander, Carrot & Cashew

This is a great salad from Revive Cafe. Very simple to put together, I halved the recipe for two of us as a side salad with grilled chicken and steamed greens. MAKES 6 X 1 CUP SERVES ½ cup shredded coconut 1 cup raw cashew nuts (if you don't have cashews you could use peanuts or almonds) 2 teaspoons ground coriander 2 tablespoons oil 4 carrots ¼ cup lemon dressing 3 tablespoons honey or date puree 1 tablespoon black sesame seeds ½ cup coriander freshly chopped 1. In a bowl combine coconut, cashews, ground coriander and oil and mix. 2. Pour onto an oven tray and bake at 150°C (300°F) for 10 minutes or until just brown (but not burned - watch it!! It goes quick). 3. Grate carrots. 4. Combine all ingredients in a bowl and mix gently. LEMON DRESSING - Makes 1 cup. 1/2 cup oil (I used coconut oil) 2 cloves garlic crushed. 1 teaspoon ground cumin 1 teaspoon salt. 1/2 cup lemon juice. Place all ingredients in a large jar or jug and blend together with a stick blender.


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