Ingredients:
2 large carrots
1/8 cup roasted cashews
2 tsp fresh cilantro
Sauce:
2 Tbsp coconut milk
1 Tbsp no-sugar peanut butter
1 clove garlic
1/2 tsp ginger
1/2 tsp lime juice
salt / cayenne pepper to taste
There's a variety of ways you can do the carrots. You can shred them thin or even spiralize them if you've got a device to do that. Your aim is to make them fairly thin and crunchy, to give this salad texture.
Once the carrots are in the shape you want, mix in the cashews and cilantro.
Finely chop the garlic.
Next, mix together your sauce with the coconut milk, peanut butter, garlic, ginger, lime juice, and salt/pepper. Adjust it to taste - we all have different levels of spicy that we enjoy. I happen to adore garlic and ginger! I could eat the stuff raw.
Add the sauce over the carrot mixture and mix it thoroughly together so the carrot is well coated.
Enjoy! Perfect on its own or as a side dish to an Asian style menu. This should make two servings.
Carb Count
Carrots have about 6g per carrot, so that's the main carb value of this dish. Coconut milk is only 0.8g per tablespoon. Cashews can be a bit high, at 9.3g per ounce, so it would depend on how many you actually use in your dish. You can always leave those out or substitute in macadamia nuts which are only 4g per ounce.
And, as always, look carefully at labels when buying peanut butter. The values for no-sugar-added peanut butter can vary wildly from brand to brand. Shop wisely for that!
So, all in all, a great meal for most of us on our low carb diets - and it's chock-full of flavor and nutrition.
Lisa Shea's Library of Low Carb Books
