Carrots are a symbolic food for Rosh Hashanah.
This dairy free raw salad is fresh and the dressing is creamy. Carrot salad is simple to make and most people enjoy eating it. The dressing is made from soaked cashews and plant based milk. This is a perfect side dish for any Jewish holiday (or any meal really).
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PinDescription
Yield:Serves 4-6
Scale
Ingredients
- 6 cups grated carrots
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: ¼ cup whole raw unsalted cashews, chopped and toasted
- Dressing:
- 1 cup of non dairy milk (rice, almond or cashew milk work fine)
- ½ cup raw unsalted cashews, soaked for 2 hours and drained
- ½ tsp honey, or more to taste
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- ½ teaspoon salt
- Optional: a tiny slice of red jalapeno pepper to add heat to salad
Instructions
- Soak ¼ cup of cashew nuts for 2-4 hours and then drain
- Chop ¼ cup cashews, lightly toast them in a frying pan and set aside
- Grate carrots for 5 cups and place in mixing bowl
- Add all dressing ingredients to blender and blend until smooth
- Add dressing to grated carrots and mix gently with your hands
- Taste and add more salt, pepper or lemon juice to taste
- Transfer to a pretty salad bowl
- Refrigerate or serve right away.
- Garnish with lightly toasted chopped cashew nuts
Notes
TOOLS:
- 1 large mixing bowl
- blender
- Box grater
- Salad bowl
- Small frying pan