INDIAN CARROT SALAD

Mary

2 cups plain yogurt
3 carrots-peeled and shredded
2 T raisins or currants soaked in hot water for 10 minutes then drained
3 T dry roasted chopped cashews, almonds or pecans
1 tsp. orange or lime zest
2 T fresh orange juice
a little maple syrup and sugar
1/4 tsp. cardamom seeds (don't use the pods!), coarsely crushed

Place the yogurt in 3 thicknesses or cheesecloth or in 1 clean white handkerchief. Gather up the corners and tie with a string or rubber band. Hang from a knob or sink faucet where it can drain for 2 to 3 hours. This makes the yogurt unbelievably creamy.

Mix the carrots and yogurt and everything else. Serve at room temperature or cooled.

 

Bring me back to The Sustar Cookbook.