| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
Instructions
- Shave 1 pound carrots into ribbons with a vegetable peeler; put in a bowl. Puree 1/2 cup roasted salted cashews in a blender with 1 tablespoon each vegetable oil and chopped jalapeno, 3 tablespoons lime juice and 1/4 cup water until almost smooth. Toss with the carrots; add 2 tablespoons chopped cilantro and season with salt. Top with chopped cashews.
Reviews
The puree was too clumpy and thick for us. We would have preferred it with just a little olive oil and the chopped cashews on top.
This was very tasty and simple to make. We found the puree to be a bit watery so the 2nd time we left out the water. A little soy sauce instead of salt added a nice flavor.