Naya Roop Salad - Indian Carrot Salad

Ingredients

• ½ C light olive oil
• 2-3 limes, zested (about 2 T) and juiced (about 6 T)
• ¼ C honey
• 2 garlic cloves, very finely minced
• 1” ginger, very finely minced
• 2 t yellow curry powder
• 1 serrano pepper, thinly sliced, to taste
• 1 t kosher salt, to taste
• ¼ t freshly ground black pepper, to taste
• cayenne pepper, to taste (optional)
• 24 oz carrots, julienned or shredded (see picture)
• ⅔ C golden raisins
• 1 C raw cashews
• 6 scallions, thinly sliced
• 1 C cilantro leaves and thin stems, packed, and then chopped

Instructions

1. 1 Toast The Nuts In A Pan: Toast the nuts in a pan over medium heat, until fragrant and starting to brown. Move to a plate and set aside.
2. 2 In A Large Bowl, Whisk Together: In a large bowl, whisk together the dressing ingredients until creamy.
3. 3 Add The Salad Ingredients, Except The: Add the salad ingredients, except the nuts, and fold until well combined.
4. 4 Refrigerate For At Least 30 Minutes: Refrigerate for at least 30 minutes. Adjust for seasoning and spiciness, fold in the nuts, and serve.