Curried Inner Beauty Radish Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.4
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 122.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 5.9 g
- Protein: 5.6 g
View full nutritional breakdown of Curried Inner Beauty Radish Salad calories by ingredient
Introduction
Altered version of this recipe: http://blog.cleanprogram.com/curried-celery-root-salad/
I didn't know what a celery root looked like and I bought an inner beauty radish instead. Altered version of this recipe: http://blog.cleanprogram.com/curried-celer
y-root-salad/
I didn't know what a celery root looked like and I bought an inner beauty radish instead.
Number of Servings: 4
Ingredients
-
Salad:
2 inner beauty radishes
2 crisp apples
¼ cup freshly chopped cilantro
Sauce:
¼ cup dried apricots, soaked in water for 20 minutes, with drained and reserved soaking water
1 tablespoon curry powder
1 cup cashews
2 tablespoons lemon juice
sea salt, to taste
Garnish:
1/4- 1/2 cup pecans, raw or toasted
Tips
Very good served over lettuce.
Directions
If you haven’t already done so, soak the apricots for 20 minutes.
Peel the inner beauty radish. Don't be alarmed by redness inside. Slice into rounds and then cut the rounds into matchsticks. Cut the apple the same way as the radish.
Make the sauce. Drain the soaking apricots (saving the water), then add them to a blender with the cashews, curry powder, lemon juice, and sea salt.
Blend on high, using the soaking water from the apricots to thin the sauce until smooth and creamy, but not so thick it can’t be poured.
Remove from the blender and set aside.
Combine everything together in a large bowl; the matchstick pieces with the creamy sauce, mixing together until well coated.
Stir in the pecans and cilantro.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user VENUSRED.
Peel the inner beauty radish. Don't be alarmed by redness inside. Slice into rounds and then cut the rounds into matchsticks. Cut the apple the same way as the radish.
Make the sauce. Drain the soaking apricots (saving the water), then add them to a blender with the cashews, curry powder, lemon juice, and sea salt.
Blend on high, using the soaking water from the apricots to thin the sauce until smooth and creamy, but not so thick it can’t be poured.
Remove from the blender and set aside.
Combine everything together in a large bowl; the matchstick pieces with the creamy sauce, mixing together until well coated.
Stir in the pecans and cilantro.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user VENUSRED.