Ribbons of carrot in a tangy lime cashew dressing
Serves: 4
Prep Time: 15 minutes
Total Time: 20 minutes
1 pound carrots
3/4 cup roasted salted cashews, divided
zest from 1 lime and 3 Tablespoons lime juice
1 Tablespoon chopped jalapeno or serrano pepper (omit seeds to reduce heat)
1 Tablespoon vegetable oil or avocado oil
2 Tablespoons chopped fresh cilantro
kosher salt to taste
1. Prep Carrots: Peel carrots with a vegetable peeler. Trim ends and discard. Using a vegetable peeler, shave carrots into ribbons. Transfer carrots to a large bowl. Set bowl aside.
2. Make Dressing: In a blender or food processor combine 1/2 cup cashews, zest and lime juice, jalapeno pepper, vegetable oil and 1/4 cup water. Process into a paste scraping down sides of container and processing again, if needed, about 1 minute total time.
3. Dress Carrots: Pour dressing over carrots. Add chopped cilantro. Toss together to combine.
4. Finish & Serve: Taste and adjust salt, if needed. Sprinkle with remaining 1/4 cup cashews. Enjoy!
