Carrot cashew salad

This salad taste best if allowed to marinate several hours before serving. Raisins mix better if they are soaked first, but you can skip the dip if you have a blender.1/2 high speed cutting raisins1/2 cups raw cashews1/4 cup orange fresh juice (or juice of 2 tbsp lemon) plain soymilk of 1/4 cup (or other non-dairy milk) 1 book carrotssalt for tastePlace the raisins in a bowl and cover with hot water. Soak until the raisins are fleshy. (Place in the refrigerator if the overnight soaking.)Drain the raisins (you can book the water to be used for other dishes of softening). Place 2 tablespoons raisins, cashew nuts 1/4 cup, orange juice and soy milk in a blender and mix at high speed to completely liquefied.Configure your food processor with disk shredding. Cut the carrots, cut in length so that they can be horizontally in the large tube feed and shred into several batches. Put carrots in a large bowl, mix the cream of cashew nuts and add salt to taste. Stir in remaining cashew nuts and raisins. Refrigerate for at least an hour and before stir before serving.

You can make to the flavour of cashews by heating slightly those who are thrown into the salad in the end, even if I prefer to keep raw because they are more nutritious in this way.

Preparation time: 10 minute. Cooking time: 0 s

Servings: 7 (yield: 3 1/2 cup) Nutrition (per serving): 115 calories, 34 calories from fat, 4 g total fat, 0 mg cholesterol, 48.2 mg sodium, potassium mg 378.8, carbohydrate 19.1 g, fiber of 2.7 g, 11.3 g of sugar, 2.9 g protein, 3.5 points.

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