Grated Beet and Carrot Salad with Toasted Cashews
I have tweaked this recipe a little to suit the tastes of my family.
- 4 large
- 8 medium
- 1 1/2 c
- cashews, unsalted
- salt to taste
- 1/4 c
- sesame oil
I GOT THIS RECIPE FROM A MAGAZINE BUT DONT REMEMBER WHICH ONE.
1Trim and peel the beets and carrots, put the cashews in a skillet over medium heat cook shaking the skillet occasionally adjust the heat so that the cashews don't burn, only lightly brown about 5 to 7 min
2when the cashews are toasted turn off the heat, shred the beets and carrots in a food processor with a grating disc or by hand with a box grater. Put them in a large bowl and sprinkle with salt. Trim and slice the scallions Halve the limes
3Add the scallions and cashews to the bowl, squeeze in the lime juice and add 1/4 cup sesame oil, Toss, taste and adjust the seasoning and serve.