Thai carrot salad
Enjoy room temp or chilled. This salad becomes even yummier when it’s combined and refrigerated overnight
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
vegan
vegetarian
pescatarian
- 1/4 cup creamy peanut butter
- 1/2 cup golden raisins
- 1/4 tsp. sea salt
- 1 lime, juiced
- 1/2 cup roughly chopped cilantro
- 1 cup full-fat coconut milk
- 1 tbsp. curry powder
- 2 large carrots julienned or shredded
- 1/4 cup shredded coconut (non-sweetened)
- 1/4 cup chopped roasted cashews
- 1 jalapeno, finely diced (option if you like spicy!)
- directionsdressing:
- Carbohydrate 68.6056000827193 g
- Cholesterol 0 mg
- Fat 28.5519000242794 g
- Fiber 6.26000000653553 g
- Protein 16.5081500150092 g
- Saturated Fat 5.87299500501169 g
- Serving Size 1 1 Recipe (129g)
- Sodium 18.2200000191332 mg
- Sugar 62.3456000761838 g
- Trans Fat 1.5224550013352 g
- Calories 548 calories
Puree the dressing ingredients in a blender and set aside. Toss the salad ingredients together and either combine with the dressing for a more “slaw†salad or plate the carrot mix and top with the dressing. Enjoy room temp or chilled. This salad becomes even yummier when it’s combined and refrigerated overnight. LeslieDursoSignature Be Sociable, Share!
