I love a creamy salad on a hot day and adding in heavier ingredients like carrots, legumes and nuts makes it into a fulling meal. I founds some purple carrots at a local market so I used those for a bit of a change from the regular orange ones. They are similar in flavour, but I do find them a bit earthier and less sweet. Nutritionally, they are comparably high in fiber and vitamins A and C but they have the addition of high levels of the antioxidant compound called anthocyanin, which are responsible for giving blueberries their deep hue. These antioxidants can be particularly helpful for fighting cardiovascular disease and coronary artery disease, two worldwide leading causes of death, and for maintaining a strong nervous system, especially in keeping the brain sharp.
Cashews, chickpeas, fresh herbs and spices in the lime, yogurt and cashew butter based dressing give this salad some exotic Middle Eastern and North African flavours. It’s creamy, spicy, and fresh- perfect for snacking on or accompanying an al fresco meal under the sun.
- 4 cups carrots, thinly sliced (2 small bunches carrots)
- 1 can chickpeas, rinsed well and drained (2 cups)
- 1½ cup cashews
- ⅓ cup cilantro, finely chopped
- ⅓ cup parsley, finely chopped
- ¼ cup red onion, thinly sliced
- 2 tablespoons mint, finely chopped
- Dressing
- ¼ cup plain Greek yogurt
- ¼ cup cashew butter
- 3 tablespoons lime juice (from 1 large lime)
- 1 tablespoon raw honey
- 1 tablespoon hot sauce
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- A couple dashes each of sea salt and freshly cracked black pepper
- Toss all the salad ingredients together in a large bowl. Whisk the dressing ingredients together and add in a bit of salt and pepper to taste. Fold the dressing into the salad until fully blended. Store in the fridge in an airtight container for up to a couple days. It's best if left to marinate for a few hours in the fridge before serving.
