Name: Shredded carrot & spiced cashew salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2–4
Cuisine: Sri Lankan
Ingredients: 4 fresh curry leaf sprigs, leaves picked; 150 g (5½ oz/1¼ cups) shredded red radish; 2 teaspoons lime juice; 50 g (1¾ oz/⅔ cup) shredded fresh coconut; 450 g (1 lb/3 cups) finely grated carrot; ¼ teaspoon fennel seeds, crushed; 100 ml (3½ fl oz) virgin coconut oil; 2 teaspoons freshly ground black pepper; 2 teaspoons salt; ¼ teaspoon cumin seeds; 40 g (1½ oz/¼ cup) thinly sliced red onion; 155 g (5½ oz/1 cup) Devilled cashews; 500 g (1 lb 2 oz/3¼ cups) raw unsalted cashews; 2 tablespoons virgin coconut oil; ½ cup chopped coriander (cilantro) leaves (optional); 2 teaspoons chilli powder; ¼ teaspoon celery seeds

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
20 min

Appears in

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.