Carrot Cashew Salad

Shred or grate the carrots, or use pre-shredded carrots. Chop the cilantro. Zest and juice the lime. Juice the lemon and reserve 1 tablespoon juice (you can use the rest for another recipe – you’ll only need 1 Tablespoon for this one).

For the dressing:

In a large bowl, whisk together the mayo, Sriracha, lime juice, lime zest, lemon juice, and olive oil. Taste the dressing and add salt and pepper as needed.

For the salad:

Add the carrots, cilantro, and cashews to the large bowl containing the dressing. Stir to combine.

Cover and chill in the refrigerator for at least one hour. Taste before serving and adjust seasonings as needed. I usually add more hot sauce because I like my food spicy.

Enjoy!