Carrot Ribbon Salad with Cashew Sauce
1 lb carrots, cut into ribbons with a vegetable peeler
½ cup roasted salted cashews
1 Tbsp extra virgin olive oil
1 Tbsp chopped green peppers
3 Tbsp lime juice
¼ cup water
chopped cilantro for garnish
salt , to taste
1. Prepare carrots and put into a large bowl or large flat plate.
2. Puree 1/2 C cashews in a blender with EVOO, peppers, lime juice, and water until completely smooth.
3. Pour sauce over carrots. Sprinkle with cilantro & cashews and season with salt.