Shredded carrot & spiced cashew salad

Preparation info

  • Difficulty

    Easy

  • Serves

    2–4

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

In the cool hills of Sri Lanka, where its most famous product, tea, is grown, sweet crunchy carrots are also cultivated. Easy to prepare, this is a tasty salad, with lots of texture. The devilled cashews tossed through also make a great snack to enjoy with a cool drink, and will keep in an airtight container in the pantry for several days.

Preparation 10 minutes
Cooking 10 minutes

Ingredients

  • 150 g ( oz/ cups) shredded red radish
  • 50 g ( oz/ cup) shredded fresh coconut
  • 450 g (1 lb/3 cups) finely grated carrot
  • 40 g ( oz/¼ cup) thinly sliced red onion
  • ½ cup chopped coriander (cilantro) leaves (optional)
  • 2 tablespoons virgin coconut oil
  • ¼ teaspoon celery seeds
  • ¼ teaspoon fennel seeds, crushed
  • ¼ teaspoon cumin seeds
  • 155 g ( oz/1 cup) Devilled cashews
  • 2 teaspoons lime juice

Devilled Cashews

Makes 10 Portions

  • 100 ml ( fl oz) virgin coconut oil
  • 500 g (1 lb 2 oz/ cups) raw unsalted cashews
  • 4 fresh curry leaf sprigs, leaves picked
  • 2 teaspoons chilli powder
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt

Method

For the devilled cashews, heat the coconut oil in a heavy-based frying pan or wok over high heat until a light smoke haze appears. Add the cashews and fry for about 1 minute, or until golden brown. Add the curry leaves, then strain the mixture out of the hot oil, into a bowl. Toss with the chilli powder, pepper and salt and set aside.

For the salad, place the radish, coconut and carrot in a clean tea towel and squeeze out all the liquid. Place the shredded vegetables in a large bowl. Add the onion and coriander, if using, and 155 g ( oz/1 cup) of the devilled cashews. Set aside.

Heat the coconut oil in a frying pan over medium heat. Add the celery, fennel and cumin seeds and gently cook for a minute or two, until golden brown.

Drizzle the warm spiced coconut oil over the salad, along with the lime juice, and toss together. Serve immediately.