Sugar Snaps & Carrots Salad Recipe

Name: Sugar Snaps & Carrots Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Cashews; 1 pound Sugar Snaps; 1 pound Carrots; 2 whole Apples; 8 teaspoons Lime Juice, Divided; 4 Tablespoons Vegetable Oil; 2 teaspoons Curry Powder; 1 dash Salt; 1 dash Ground Pepper; 4 teaspoons Honey; 2 Tablespoons Chopped Cilantro

Servings: persons

6 Tablespoons Cashews
1 pound Sugar Snaps
1 pound Carrots
2 whole Apples
8 teaspoons Lime Juice, Divided
4 Tablespoons Vegetable Oil
2 teaspoons Curry Powder
1 dash Salt
1 dash Ground Pepper
4 teaspoons Honey
2 Tablespoons Chopped Cilantro

1
Roast the cashews in a skillet without any oil.
2
Wash the sugar snaps and cut them at an angle. Blanch them for 2 minutes in boiling water. Rinse with cold water.
3
Peel and shred the carrots.
4
Wash the apples and cut them into slices. Drizzle with 2 tablespoons of lime juice.
5
For the dressing, mix remaining juice with the vegetable oil, curry powder, salt and pepper to taste, honey and cilantro.
6
Blend with the salad.

672

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Tablespoons Cashews, 1 pound Sugar Snaps, 1 pound Carrots, 2 whole Apples, and more.

Yes, Sugar Snaps & Carrots Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sugar Snaps & Carrots Salad

How did you like this recipe?

Frequently Asked Questions