Creamy Carrot Ribbon Salad

Creamy carrot ribbon salad is the perfect transitional side dish: carrots (fall veggie) with cilantro lime dressing (summer flavor). Don’t be afraid of the creamy dressing; it’s 100% dairy free and oh-so-light. It’s also totally make-aheadable. The longer the dressing sits, the more it melds together and becomes even more flavorful. For a complete meal, we’d suggest some chicken or fish to go with the salad. The recipe should serve about four.

What You’ll Need for the Dressing:

-3/4 cup cashews, soaked in water 2-4 hours

-1 cup water (reserved)

-juice of one lime

-1 tsp cumin

-2 garlic cloves, chopped

-1 inch peeled ginger or about 2 tsps

-pinch of salt and pepper

What To Do

1. Put all ingredients in the blender and blend until smooth.

What You’ll Need for the Salad:

-5 cups carrot ribbons (use a veggie peeler to create thin slices)

-4 scallions (whites and greens depending on what you like)

-1/2 cup shredded coconut, unsweetened

-handful of cilantro or parsley, chopped

What I Did:

1. To make shaved carrots, just use your veggie peeler and peel carrots.

2. Toss it all together.

3. Pour dressing over the top!

4. Toss together the carrots and scallions. Garnish with coconut and herbs!