
Indian Cauliflower & Carrot Salad
This delicious vegan salad is perfect on it’s own or as an accompaniment to a bigger meal. Will keep for 2-3 days in the fridge which is handy and is also great in a chicken wrap with a dollop of mango chutney.
Ingredients
- 1 cauliflower, florets cut
- 1 tbsp olive oil
- 1 tsp Herbie’s Medium Madras Curry Powder
- 1 kg carrots, grated (food processor is good at this)
- 65g (1/2 cup) golden raisins
- 65g (1/2 cup) cashews, roughly chopped and lightly toasted
- 25g (1 cup) coriander, roughly chopped
- 4 spring onions, finely sliced
- dressing:
- juice of 2 limes
- 1 tsp freshly grated ginger
- 1 clove garlic, crushed
- 3 tbsp olive oil
- 1 tbsp coconut sugar
- 1 tsp Herbie’s Medium Madras Curry Powder
Instructions
- Heat oven to 170C; coat cauliflower in 1 tbsp olive oil and 1 tsp curry powder and roast for 20-25 minutes until golden. Set aside.
- Combine the rest of salad ingredients in a large bowl.
- Whisk dressing ingredients and season to taste.
- Add cooked cauliflower to salad with dressing and gently combine.
Keywords: indian, salad, healthy