Bombay Carrot Salad (With Cashews & Raisins)

What you need:

• 10-12 ounces of carrots - grated or cut into “matchsticks” (about 4-5 cups worth)

• 1 TBS of lime or orange zest (or both)

• 1 garlic clove (finely minced)

• 1 tsp of fresh ginger (finely grated, or use ginger paste)

• one third of a cup of raisins or golden raisins

• half a cup of toasted cashews

• 3 scallions

• half a cup of cilantro, or parsley (chopped)

• a quarter cup of extra virgin olive oil

• 3 TBS fresh lime juice or apple cider vinegar

• half a tsp of fine sea salt or pink salt

• cracked black pepper to taste

• half a tsp turmeric powder

• 1 tsp yellow curry powder

• quarter tsp cayenne pepper (or to taste, optional) 

How to:

• place all the ingredients in a bowl and toss really well.

• taste

• adjust the salt and acid tastes accordingly

• serve immediately or put in the fridge ‘til later (it will last up to 3 or 4 days in the fridge)