Shredded carrot and cashew nut salad (Gajar kaju kachamber) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 365) by Yamuna Devi

  • red peppers
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute almonds, hazelnuts, or pistachio nuts for cashew nuts; yellow peppers for red peppers; vegetable oil for ghee; and parsley for coriander leaves.

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

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 almonds, hazelnuts, or pistachio nuts for cashew nuts; yellow peppers for red peppers; vegetable oil for ghee; and parsley for coriander leaves.

  • monicahorridge on September 04, 2024

    Incredibly easy and yet completely delicious. So much more than the sum of its parts. Will be making on repeat

  • Ganga108 on February 22, 2022

    Salads bring such a freshness into the diet, lifting the day with its flavours, and complimenting other dishes. We often eat them as a snack or a course before the main meal. This salad is special – an Indian salad of carrot, capsicum and cashews that can be made any time of the year. It is dressed with yoghurt and tempered black mustard seeds.

  • radishseed on April 11, 2012

    I make this into a delicious carrot-raisin salad by subbing raisins for the bell peppers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.