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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A quick and very refreshing salad, perfect for any hot summer day. This salad pairs well with curries or any spicy stew. It travels well too, so would be a good addition to the picnic basket or a party table. For another layer of flavor add 1/2 teaspoon rose water, if available. Ingredients:
1/2 cup dried cranberries |
1 cup orange juice |
1/2 cup macadamia nuts or 1/2 cup slivered almonds |
4 -5 medium carrots, peeled and grated (about 3 cups) |
1 tablespoon sugar |
1 tablespoon lime juice |
1 tablespoon grated fresh ginger |
1 teaspoon ground cumin |
1/4 teaspoon kosher salt (to taste) |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. Let sit for about 10 minutes to allow cranberries to plump.
2. Toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. Immediately remove from heat; when cool, chop coarsely and set aside.
3. Place all ingredients in a medium non-reactive bowl and stir to combine. Adjust seasoning. Cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.
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