grated beet and carrot salad with toasted cashews

How To Make grated beet and carrot salad with toasted cashews

• 1

  Trim 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
• 2

  when 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
• 3

  Add 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.
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