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Carrot Cashew Salad

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“Another Food Network Magazine recipe (no wonder I love this magazine) that looks easy and fast, with such pretty colors for side”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Shave carrots with vegetable peeler into ribbons (personally I'll use pre-grated carrots) an put in a bowl.
  2. Puree 1/2 cup roasted cashews in blender with 1 tablespoon each vegetable oil ad chopped jalapeno, 3tablespoon lime juice and 14 cup water until almost smooth.
  3. Toss with carrots; add 2 tablespoons chopped cilantro and season with salt.
  4. Top with chopped cashews.

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