Carrot Salad with Cashew Nuts and Mango
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 carrots
- 2 sticks Celery
- 1 Mango
- 100 grams Cashews
- 4 Tbsps lemon juice
- 1 Tbsp Peanut butter
- 2 Tbsps Yogurt (0.1% fat)
- 1 tsp Chile oil
- 1 pinch sugar
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
1.
Peel carrot and slice. Rinse celery, trim and slice. Season both lightly with salt and place in a steamer. Cook covered in the steamer for 2-3 minutes until al dente. Remove carrot and celery and allow to cool a little.
2.
Peel mango, cut fruit from the core and cut into small cubes. In a bowl, mix mango with prepared vegetables.
3.
Toast nuts in a dry skillet until fragrant. Remove and let cool.
4.
Mix lemon juice in a bowl with peanut butter, yogurt, sugar and 4-5 tablespoons of water and season with salt and pepper. Drizzle dressing over the salad and sprinkle with toasted nuts.
5.
Garnish with cilantro.
