Feeling a bit stodgy after comfort food week (Instapot Tomato Soup, Spinach Turkey Lasagna, Pork Chops with Mustard Gravy), I wanted something light and refreshing. I was going to eat this salad straight up, then I remembered I could make spring rolls. Starting with rice paper and layering ginger carrot salad and topping with avocado, cucumber, and lettuce. Then I grabbed the coconut aminos and threw in a little Sriracha making a quick, tasty dip. You can add anything you have lying around. Rice paper, ginger carrot salad +?? red pepper, mango, shrimp, rice. Let your imagination run wild.

Ginger Carrot Salad

 1/2c      cashews, roasted, salted

1/2         jalapeno, deseeded

3T          lime juice

1”           ginger

1T           canola oil

1/2t        salt

3T          water

1lb bag carrots

1/2 bunch fresh cilantro

Handful cashew pieces (optional)

In a blender, combine cashews, jalapeno, lime, ginger, oil, salt, and water. Blend until smooth.

If you like your sauces thinner feel free to add more water (1T at a time) until your desired consistency.

Shred the carrots into a large bowl, mix in the cilantro (and cashew pieces if using). Tossing the sauce with the carrot mixture to distribute evenly.

Chill in fridge for 2 hours. 

This is a nice side dish on its own but I also like it mixed into warm rice or pasta. The aroma that comes off is heavenly, and it don’t taste too bad if you ask me.