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.
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
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.
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