Mooli & carrot salad with zesty cashew dressing
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
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.
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.
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.
