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Carrot-Cashew Salad
Susan B.'s version of a recipe from a food blog
This easy, tasty carrot salad has a most unusual dressing! Susan made it for our Fall 2011 potluck where it went over very well.
120 ml 1/2 c. raisins
120 ml1/2 c. raw cashews
59 ml1/4 c. fresh orange juice, or 2 T. lemon juice
59 ml1/4 c. plain soymilk or other non-dairy milk
450 g1 lb. carrots
salt to taste
Place the raisins in a bowl and cover with hot water. Soak until raisins are plump.
Drain the raisins. Place 2 T. raisins, 1/4 c. cashews, the orange juice and the soymilk in a blender and blend on high speed until completely liquified.
Shred the carrots and place in a large bowl. Stir in the cashew cream and add salt to taste. Stir in the remaining raisins and cashews (you may toast the cashews if desired.) Refrigerate at least one hour and stir before serving.
Makes 3 & 1/2 cups