Curry Carrot Salad - Rawmazing Raw and Cooked Vegan Recipes

Name: Curry Carrot Salad - Rawmazing Raw and Cooked Vegan Recipes
Ingredients: 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; 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

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This delicious curry carrot salad is a great dish year round. Bursting with flavor, you will love the combination of pineapple, curry and carrots.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rawmazing.com.

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Ingredients

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
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