Spiced carrot and cashew salad, with fresh coconut and coriander from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 118) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced nectarine and bay chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute agave syrup for honey, and coconut cream in a block for coconut.

  • VineTomato on June 11, 2018

    The flavours are too subtle. It is a bowlful of colour, texture and crunch - it’s super heathy but is missing something. Mine turned out very watery. May try again with some amendments: cherry tomato or remove seeds of larger tomato, get more of a roast on the carrots (180 is not hot enough), drain cucumber with salt and kitchen towel first and spice up the nuts.

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