Carrot Salad with Cashews and Mango

Ingredients

• 4 Carrots
• 2 stalks celery
• 1 Mango
• 100 g cashews
• 4 tbsp Lemon juice
• 1 tbsp Peanut butter
• 2 tbsp yogurt
• 1 tsp chili oil
• a pinch sugar
• Salt
• black pepper (freshly ground)
• coriander leaves (for garnish)

Instructions

1. 1.

   Peel the carrots and slice them diagonally into thin rounds. Wash, trim, and slice the celery into thin strips. Lightly salt both and place in a steamer basket. Steam over high heat, covered, for 2-3 minutes until just tender. Remove and let cool slightly.

2. 2.

   Peel the mango, remove the flesh from the pit, and dice it into small cubes. Toss the diced mango with the steamed vegetables in a bowl.

3. 3.

   Toast the cashews in a hot skillet until fragrant. Remove and allow to cool.

4. 4.

   Whisk together lemon juice, peanut butter, yogurt, sugar, and 4–5 tbsp water until smooth. Season with salt and pepper. Drizzle over the salad and sprinkle the toasted cashews on top.

5. 5.

   Garnish with coriander leaves and serve immediately.