Carrot Ribbon Salad

This yummy summer salad has a creamy ginger and lime dressing – you’ll want to make it again and again!


  • ¾ cup cashews, soaked until soft, rinsed and drained
  • 1 cup water
  • Juice of 1 lime
  • 1 tsp cumin
  • 2 cloves garlic, roughly chopped
  • 1 inch of fresh ginger, peeled and roughly chopped (approx. 2 teaspoons)
  • pinch Himalayan salt
  • pinch fresh ground pepper
  1. Place all ingredients except garlic and ginger in high-speed blender. Blend until smooth.
  2. Add chopped garlic and ginger to the blender. Pulse until well combined.


  • 5 cups carrot ribbons (approximately 4 carrots)
  • 4 scallions, thinly sliced (only the white part)
  • ½ cup fine dried unsweetened coconut 
  • 2 sprigs cilantro or parsley, roughly chopped
  1. To make shaved carrots, just use your veggie peeler and peel carrots into ribbons.
  2. Toss together the carrots and scallions.
  3. Pour dressing over carrot mixture and toss to combine.
  4. Portion the carrot salad on plates and top with dried coconut and cilantro. A bit of fresh pepper is nice too!

Serves 4