Healthy Whole Food Carrot Salad
How to Make It
Step 1
To a pan, add the cashews and sunflower seeds. Toast over low heat for 7-10 minutes, tossing occasionally, until golden and fragrant. Set aside to cool.
Step 2
Peel, wash, and grate the carrots. You need 4-5 cups of grated carrot for this recipe. Transfer to a bowl.
Step 3
Finely chop the cilantro and scallions and add them to the bowl. Mince the garlic, zest the lemon and orange, and grate the ginger. Add them to the bowl.
Step 4
Add the black currant, toasted cashews and seeds, lemon juice, olive oil, orange juice, turmeric powder, curry powder, ginger powder, and salt. Toss well to combine. Taste and adjust salt, acidity, and sweetness to your liking.
Step 5
Let the salad marinate for 30 minutes before serving. Give it one last toss and garnish with fresh cilantro leaves and more sunflower seeds. Enjoy immediately or keep in the fridge for later.
Ingredients
- Cashews – 0.33 cup, whole pieces
- Sunflower seeds, dry roasted, salted – 0.25 cup
- Carrots – 4 large – 7 1/4″ to 8 1/2″ long
- Lemon Peel Or Zest Raw – 1 tbsp
- Orange Peel Or Zest Raw – 1 tbsp
- Garlic – 1 clove
- Cilantro – 0.5 cup
- Scallions or spring onions, tops and bulb, raw – 3 medium – 4 1/8″ long
- Dried Black Currants – 0.25 cup
- Extra virgin olive oil – 0.25 cup
- Lemon juice – 3 tbsp
- Orange juice – 2 tbsp
- Turmeric, ground – 0.5 tsp
- Ginger, ground – 0.5 tsp
- Curry powder – 1 tsp
- Salt – 0.75 tsp