Bombay carrot salad

4

Serves

-

Prep Time

-

Cook Time

This is a useful winter salad to have in your repertoire when other salad ingredients aren’t in plentiful supply.

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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.