Mooli & carrot salad with zesty cashew dressingNew Recipes

Try this Puerto Rican-inspired salad with your favourite mains. Traditionally made with chayote, here carrots and mooli take its place to deliver crunch

  • Prep:10 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 284
  • fat 21g
  • saturates 4g
  • carbs 13g
  • sugars 0g
  • fibre 5g
  • protein 8g
  • salt 0.36g

Ingredients

  • 1 large mooli (around 350g), cut into chunky batons
  • 2 large carrots , cut into chunky batons
  • 125g cashews
  • 2 garlic cloves , peeled and roughly chopped
  • 1 lemongrass , outer woody layer removed, then finely sliced
  • 2 tbsp olive oil
  • 3 limes , zested and juiced (roughly 60ml juice)
  • 1 red chilli , finely chopped
  • 10g coriander leaves , picked, to garnish

Method

  1. Put the mooli and carrots in a large bowl and set aside. Put a small frying pan on a medium heat and toast the cashews for 2-3 mins, stirring constantly, until lightly toasted, then tip into the bowl of a food processor.

  2. Add the garlic and lemongrass to the food processor with a big pinch of salt, and blitz to a fine crumb. Drizzle in the olive oil and lime juice along with 4-5 tbsp water and continue blitzing until you have a semi-smooth paste with a consistency slightly thinner than hummus.

  3. Pour the dressing over the mooli and carrots, then scatter over the chilli and mix well. Serve on a a platter and scatter over the lime zest and coriander leaves.

Suggested recipes from this collection...