Curry Carrot Salad

That said, there are healthy ways to use nuts to add that little hint of creamy decadence that we all love. This delightful curry carrot salad has only 4 grams of fat per serving. The carrots are spiked with pea pods, pineapple, raisins and scallions and topped off with a delicious spicy curry sauce. Great for lunch or dinner, this salad is another recipe that you could easily take as a dish to pass and share, or entertain with! I am planning on bringing it to a get-together on Monday night! 
If you love playing with ingredients, you will love my favorite go to book, The Flavor Bible. Look up your favorite food and it will tell you all of the other flavors that compliment it best. I could not survive in my kitchen without it. 
(serves 6)

• 4 cups grated carrots, (approximately 10 medium carrots, grated)
• 2 cups snow peas, sliced into 1/2-inch long pieces
• 2 cups diced fresh pineapple
• 1/2 to 1 cup raisins
• I bunch scallions, sliced thin

Curry Dressing

• 1/2 cup cashews, soaked for at least 6 hours and drained (I like these: Navitas Cashews)
• 1/2 cup fresh almond milk (you can use water but it won’t be as flavorful)
• 2 teaspoons sweet yellow curry powder
• 1/2 teaspoon nama shoyu (or low sodium tamari)
• 1 tablespoon liquid sweetener of choice (I used raw, organic agave)

Himalayan salt to taste
1. Toss carrots, snow peas, pineapple, raisins and scallions together in a large bowl. 
2. Place all dressing ingredients in a high-speed blender and blend until smooth. 
3. Pour dressing over salad and mix through to coat all pieces. 
Per serving: Calories 202, Carbs 42, fat 4 g, Protein 4 g. (These are approximate.)