This is a useful winter salad to have in your repertoire when other salad ingredients aren’t in plentiful supply.
Ingredients
For the bombay carrot salad
- 4–5 large carrots — peeled and coarsely grated
- 2 spring onions — chopped
- ½ cup chopped fresh parsley
- ½ cup cashews — toasted
- ¼ cup raisins
- 1 tablespoon finely grated orange zest
- 1 clove garlic — crushed
- 1 teaspoon finely diced fresh ginger
For the curry dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- A pinch of cayenne pepper
Method
For the bombay carrot salad
- To make the Curry Dressing, whisk all the ingredients in a large bowl.
- Add all the salad ingredients, reserving a few cashews for the garnish, and toss to coat in the dressing.
- Cover and refrigerate for at least an hour before serving topped with the reserved cashews.