 Colourful Heirloom Carrots are really delicious in this salad. Avoid using the purple ones as they will stain the entire salad and you won't see the lovely coriander and seeds. |  |
This salad is so simple to make and keeps well in the fridge. The toasted cumin seeds bring a wonderful warmth and fragrance to this salad and the toasted coconut, sesame and cashews add a depth of flavour and substance. It can be enjoyed as is or served as an accompaniment to an Indian meal, with rice, etc...
The Ingredients:
4 large heirloom carrots, white and orange, grated
1/2 ripe avocado, mashed
handful or 1/2 c coriander
juice of 2 limes or 3 tbsp
2 tbsp flax oil or your favourite oil
1 tsp crystal salt
1 tsp toasted cumin seeds
2 tsp fresh red chili, seeded and minced (quantity depends on heat of chili )
small handful raisins
1/4 c - roasted cashews, toasted sesame seeds and toasted coconut
The Method:
Combine the first 8 ingredients in a mixing bowl and massage together until well combined. Add the remaining ingredients and allow to sit for 5 minutes before serving.
4 large heirloom carrots, white and orange, grated
1/2 ripe avocado, mashed
handful or 1/2 c coriander
juice of 2 limes or 3 tbsp
2 tbsp flax oil or your favourite oil
1 tsp crystal salt
1 tsp toasted cumin seeds
2 tsp fresh red chili, seeded and minced (quantity depends on heat of chili )
small handful raisins
1/4 c - roasted cashews, toasted sesame seeds and toasted coconut
The Method:
Combine the first 8 ingredients in a mixing bowl and massage together until well combined. Add the remaining ingredients and allow to sit for 5 minutes before serving.
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