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.