Today, I wanted something simple.
Carrots, lemon, cashews, tomatoes, salt, and invisible milk – that’s it!
Jess’s raw carrot and cashew salad recipe made a seriously refreshing lunch.
It was delicious and surprisingly filling – cashews are powerful little buggers!
Here‘s how I julienne carrots – it’s fun and makes me feel like I live in the Stone Age!
One hour later, I’m ready to assemble!
My changes:
- I used soy milk instead of almond milk (do you really care?)
- I added some nutritional yeast to the dressing. It works nicely in cashew-based sauces and provides extra protein and flavor.
- I threw a little basil on top of the finished salad for color.
Isn’t that an amazingly easy way to julienne carrots? I used to dread cutting up veggies like that until I learned that easier way to do it. Makes all the difference in the world.
YES – it was actually a fun process!! Can’t wait to try the onion method, too – thanks for sharing!