Fall is officially here and everywhere you look, you find yourself surrounded by the warm autumn colours of the tree leaves, and seasonal fruits and vegetables, bursting with color.
I felt inspired to create a dish that somehow resembles the colours I see all around me these days. This salad is really easy to make, and it is a proof that to make a great salad you need a delicious dressing. I love the elegant look the carrot ribbons give to the salad, and it would be a great addition as an appetiser or even alongside your main dish, especially if you have something inspired with South Asian flavours.
The raw and crunchy ingredients go perfectly well with the smooth and creamy cashew dressing. So here is what you will need to make this salad:
For the salad:
- 4-5 medium to big carrots. Look for bigger and if possible straight carrots, as they will make nicer looking ribbons
- 2 spring onions, cut into thin circles
- 200gr fresh spinach, cut in long, thin lines
- a handful or two of unsweetened dried coconut
- handful of finely chopped parsley
For the dressing:
- 180gr raw cashews (preferably soaked for about 30 minutes)
- 1 cup of water
- the juice of 1 lime
- 3-4 cm fresh ginger
- 1 tsp cumin
- 2 cloves of garlic
- Himalayan salt and pepper
- Place all the dressing ingredients in a blender or food processor and blend well until smooth and creamy
- Use your veggie peeler to peel the carrots into long ribbons and place them in a salad bowl
- Add the spinach and spring onion to the carrots
- Pour the dressing over the salad and toss well to combine
- Place some of the salad on a plate and top with dried coconut and parsley
Tip: You can substitute the spinach for chard or any other leafy green.