Mooli & carrot salad with zesty cashew dressing
- Helena Busiakiewicz
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Serves 4 as a side
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 4.7 out of 5.3 ratingsRate
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Try this Puerto Rican-inspired salad with your favourite mains. Traditionally made with chayote, here carrots and mooli take its place to deliver crunch
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 large mooli
(around 350g), cut into chunky batons
-
2 large carrots
cut into chunky batons
-
125g cashews
-
2 garlic cloves
peeled and roughly chopped
-
1 lemongrass
outer woody layer removed, then finely sliced
-
2 tbsp olive oil
-
3 limes
zested and juiced (roughly 60ml juice)
-
1 red chilli
finely chopped
-
10g coriander leaves
picked, to garnish
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Nutrition: Per serving
- kcal284
- fat21g
- saturates4g
- carbs13g
- sugars9g
- fibre5g
- protein8g
- salt0.36g
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Method
-
step 1
Put the mooli and carrots in a large bowl and set aside. Put a small frying pan on a medium heat and toast the cashews for 2-3 mins, stirring constantly, until lightly toasted, then tip into the bowl of a food processor.
-
step 2
Add the garlic and lemongrass to the food processor with a big pinch of salt, and blitz to a fine crumb. Drizzle in the olive oil and lime juice along with 4-5 tbsp water and continue blitzing until you have a semi-smooth paste with a consistency slightly thinner than hummus.
-
step 3
Pour the dressing over the mooli and carrots, then scatter over the chilli and mix well. Serve on a a platter and scatter over the lime zest and coriander leaves.
Recipe from Good Food magazine, July 2025
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A star rating of 4.7 out of 5.3 ratings
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