THAI C SALAD
C here stands for Carrots and Cashews
The obvious inclination towards the spices and flavors, thanks to my Indian roots always makes me reach out for the extra mélange of herbs and exotic spices. Lately my taste buds have been craving for a lot of fresh and tangy flavors. Here’s one of my favorite quick meals or picnic meals or even garden meals … Call it whatever you like but this one is a sure hit with your girlfriends when you invite them over the next time!
- 2 cups (134 g) kale, chopped, I remove the large stems removed
- 2 tsp sesame or olive oil
- 2 tsp lime juice
- 4 cups finely shredded/grated carrot
- 1/4 cup thinly sliced red onion
- 1 cup Curry Spiced Cashews (or roasted salted cashews)
- 1/2 cup chopped fresh corainder
- ½ Tablespoon of Garlic paste (I make it fresh)
- About 2 Tablespoon of Salted peanuts
- 1 tablespoon of dreid red pepper flakes
- 2 tablespoon of coconut sugar (for Junkfreejune goers without)
- ¼ cup of lime juice
- I added 2 tablesppon of pinapple juice to add the sweet flavour in replacement of sugar
- 1 table spoon of tamari / Soy sauce
- I took the garlic paste, peanuts, and chilly flakes and mixed it well. Adding to this the lime and pineapple juice, tamari (soy sauce). Mix this well and keep aside.
2. I prepared the Kale by removing aside the large stems and chopping the leaves fine.
- Add the finely chopped Kale in a bowl. Massage it lightly with sesame oil (or olive oil) and some lime juice. To this add the shredded carrots, red onions, cashews, and lots of coriander. Finally, add the dressing prepared and toss to coat.
Play around with the toppings; you can add a few cashews/peanuts along with some coriander on the top.
In the mood to experiment?
You can try adding to this some sunflowers seeds.
You may want to make a Kale Quinoa mix for this salad.
There are just so many ways to go this….Let me know whats your favorite pick!