Carrot And Beet Salad With Coconut Lime Dressing - cooking recipe

Ingredients

1/2 cup cashews
4 cups carrots, grated coarsely (about 4 large carrots)
3 cups beets, grated coarsely (about 3 beets)
1/4 cup raisins
14 ounces coconut milk
1 lime, juice of (about 1/4 cup)
kosher salt, to taste
1/2 cup cilantro, chopped (plus 1/4 cup for garnish)
1/4 cup coconut flakes, dry roasted (optional)

Preparation

Dry-roast the cashews in a pan, then chop coarsely.
In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add 1/2 cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices.
Add the coconut flakes (if using) and 1/4 cup fresh cilantro and serve.