Carrot Slaw with Cashews
It's an easy way to make a simply tasty yet refreshing carrot slaw.
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
carrots
shredded |
|
| 1 | quart |
water
boiling |
*
|
| ½ | each |
serrano chiles
seeded, minced |
*
|
| 2 | tablespoons |
lime juice
|
|
| ½ | tablespoon |
maple syrup
|
|
| 2 | tablespoons |
cashew nuts
toasted |
*
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
carrots
shredded |
|
| 0.9 | l |
water
boiling |
*
|
| 0.5 | each |
serrano chiles
seeded, minced |
*
|
| 3E+1 | ml |
lime juice
|
|
| 7.5 | ml |
maple syrup
|
|
| 3E+1 | ml |
cashew nuts
toasted |
*
|
| 15 | ml |
cilantro
chopped |
|
Directions
Bring a litre water to a boil in a large saucepan.
Blanch carrots until tender, about 4 minutes.
Drain well.
Combine chili, lime juice and maple syrup in a bowl and whisk with a fork.
Add carrots, cashews and cilantro and toss to mix.
Serve at room temperature or chilled for a few hours or overnight.
