Mooli & carrot salad with zesty cashew dressing

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• 1 large mooli

  (around 350g), cut into chunky batons

• 2 large carrots

  cut into chunky batons

• 125g cashews
• 2 garlic cloves

  peeled and roughly chopped

• 1 lemongrass

  outer woody layer removed, then finely sliced

• 2 tbsp olive oil
• 3 limes

  zested and juiced (roughly 60ml juice)

• 1 red chilli

  finely chopped

• 10g coriander leaves

  picked, to garnish

Nutrition: Per serving

• kcal284
• fat21g
• saturates4g
• carbs13g
• sugars9g
• fibre5g
• protein8g
• salt0.36g

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Method

• step 1

  Put the mooli and carrots in a large bowl and set aside. Put a small frying pan on a medium heat and toast the cashews for 2-3 mins, stirring constantly, until lightly toasted, then tip into the bowl of a food processor.

• step 2

  Add the garlic and lemongrass to the food processor with a big pinch of salt, and blitz to a fine crumb. Drizzle in the olive oil and lime juice along with 4-5 tbsp water and continue blitzing until you have a semi-smooth paste with a consistency slightly thinner than hummus.

• step 3

  Pour the dressing over the mooli and carrots, then scatter over the chilli and mix well. Serve on a a platter and scatter over the lime zest and coriander leaves.

Recipe from Good Food magazine, July 2025

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