Carrot Slaw With Cashews Recipe


  • 3 cups carrots, shredded
  • 1 quart boiling water
  • 1/2 serrano chile, seeded and minced
  • 2 Tbsp lime juice
  • 1/2 Tbsp maple syrup
  • 2 Tbsp cashew pieces, toasted
  • 1 Tbsp cilantro , chopped


Place carrots in a colander. Pour boiling water over them, drain well. Combine chile, 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.

Yield: 4 servings

Recipe from: Yamuna’s Table: Healthful Vegetarian Cuisine Inspired by the Flavors of India by Yamuna Devi (E P Dutton)

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