Original name: Carrot Ribbons

Origin: Fusion


100 gr cashews, soaked for two hours, rinsed and drained
240 ml water
juice of 1 lime
1 teaspoon cumin powder
2 cloves garlic, roughly chopped
2-3 cm of fresh ginger, peeled and roughly chopped
1/8 teaspoon of salt
¼ teaspoon of fresh ground pepper

5 carrots (cut in long thin slices using the spiral slicer)
4 scallions, thinly sliced (cipolla tropea)
20 gr dry coconut shred (not the sweetened kind to be sprinkled on top)
10 gr parsley chopped (to be sprinkled on top)

Place all dressing ingredients except garlic and ginger in high-speed blender. Blend until smooth. Add chopped garlic and ginger to the blender. Pulse until well combined to obtain the dressing. Make thin slices of carrots, using your veggie peeler or a spiral cutter. Toss together the carrots and scallions. Pour dressing over carrot mixture and toss to combine. Place some of the carrot salad on a plate and top with dried coconut and parsley.