1 head organic cauliflower (chopped med-small pieces)
1 organic mango (ripe, chopped into med-small cubes)
1 1/2 cups organic frozen mixed veggies (pea, corn, carrot, green bean; you can use fresh if you prefer, but I'm a mom so I don't have a lot of prep time)
1/2 cup fresh cilantro (pluck the leaves whole off the stem for a lovely looking green contrast)
1/2 to 1 cup unsweetened organic coconut (shredded)
2 cups raw cashew flour (grind cashews in spice grinder until they are a fine powder)
Dash of dried red chili flakes
1 tablespoon agave nectar
1/2 teaspoon turmeric
1 tablespoon curry powder
Salt to taste
Enough water to get the mix to turn over, but keep it thick and creamy.
1. Add all veggie salad ingredients to a bowl and mix well.
2. Add all curry sauce ingredients in blender and blend until smooth.
3. Mix the two together only when ready to serve.
Syamadasimaui's ThoughtsBy syamadasimaui
Okay, so my biggest weakness is for South Indian cooking. Creamy, flavorful, aromatic, aahhh.
So I had a craving and came up with this recipe, which is an incredibly delicious alternative.
It sounds complicated, but really only takes about 15 minutes to make with clean up included.
The salad will keep longer if you don't eat it all right away.
Hope you enjoy it as much as I did! Bon Appetite!
Print This Recipe (PDF)
Click the button below to download the printable PDF.