This year I’ve had my first successful batch of grown-from-seed carrots consistently popping up in my garden and they have been so fun to dig up and play around with in the kitchen. The multi-colored variety makes salads particularly charming, especially when paired up with fellow garden dwellers of mint and jalapeno.
I had originally found this recipe in a Food Network Magazine but took my own twist on it based on some other flavors I love with carrots. You get a great mix of tangy, sweet, and salty flavors with just enough heat to keep you going back for more. This salad also makes for a yummy and filling leftover lunch when paired with a little leftover grilled meat or a chunk of baguette.
Carrot Cashew Salad with Feta
adapted from Food Network
2-3 oz crumbled feta
1-2 Tbsp mint
1/3 C + 2 Tbsp lightly salted cashew pieces
1 Tbsp olive oil
1/2 jalapeno, seeded & chopped
3 tablespoons lime juice
1/4 cup water
Slice or shave carrots into very thin pieces and place in a bowl. A vegetable peeler or mandolin can create consistent thickness. Add mint leaves, feta and 2 Tbsp of cashew pieces. Meanwhile, puree cashews in a small food processor with oil and jalapeno. Puree in lime juice and water until almost smooth. Pour dressing over carrots and toss lightly. Season with salt to taste.
One response to “Carrot Cashew Salad with Feta”
Very interesting. I must try.