Categories: Recipes
      Date: Jun 19, 2015
     Title: Thai Carrot & Beet Salad

Serves 7

Serving size: 1 cup

 

Ingredients:

3 cups grated carrots (around 4 large carrots grated)

2 cups grated beets (around 3 beets grated)

1/4 cup cashews, raw or toasted

½ cup chopped coriander

1 can coconut milk

juice of one lime (around ¼ cup)

¼ cup raisins

pinch of salt

Optional: 1/4 cup dry roasted coconut flakes

 

Directions:

  1. Dry roast the cashews in a pan, then chop coarsely.
  2. Mix the carrots, raisins and beets together.  Add the coconut milk, lime, and salt, toss together to mix.
  3. Add the coriander and cashews.  Let stand for 10 minutes and the carrots and beets will make lots of their own juices.  Add the coconut flakes.

 

Nutrition information for 1 serving without coconut flakes:

 

Serving size kcals Pro (g) CHO (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
1 cup 177 3 14 14 34 64 2.4 0 32.4

 

Nutrition information for 1 serving with coconut flakes:

Serving size kcals Pro (g) CHO (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
1 cup 189 3 16 14.5 34 71 2.5 0 32.7