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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A simple and very delicious little salad or side dish that will compliment most summer menus. This recipe was adapted from the book Yamuna's Table . Ingredients:
3 cups carrots, finely shredded |
1 quart boiling water |
1/2 serrano chilies or 1/2 jalapeno chile, seeded and minced |
2 tablespoons fresh lime juice |
2 teaspoons maple syrup |
2 tablespoons cashews or 2 tablespoons almonds or 2 tablespoons peanuts, toasted until golden & finely chopped |
1 tablespoon cilantro, finely chopped |
Directions:
1. Place the carrots in a colander and pour the boiling water over them.
2. Drain well.
3. Combine the chili, lime juice, and maple syrup in a bowl and whisk with a fork.
4. Add the carrots, nuts and cilantro and toss to mix.
5. Serve at room temperature or chilled.
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