Bombay Rugani Carrot Salad with Cashews


By Anine Strydom, Cultiv8   


4-5 cups of grated carrot  

1 tbsp orange zest  

1 tbsp lime zest 

1 garlic clove finely minced  

1 tsp fresh grated ginger  

½ cup raisins  

½ cup toasted cashews 

3 spring onions  

½ cup of fresh coriander  

¼ cup olive oil  

3 tbsp fresh lime juice 

3 tbsp of Rugani Turmeric and Ginger infused Carrot Juice  

2 tbsp honey  

½ tsp salt 

Pepper to taste  

½ tsp ground turmeric 

1 tsp curry powder  

¼ tsp of cayenne pepper  



Place all ingredients in a bowl and toss well 

Adjust salt, acid and sweetness to taste  

Salad will keep for up to 4 days in fridge  

For more information on COVID-19 and government regulation: Click here