Today, we’re making Bombay Carrot Salad with Cashews and Raisins — and I’m sharing one of my newest favorite products - Jacobsen Salt Co. Indian Curry Paste!

Many days I scour through food magazines, blog post and grocery store aisles looking for the latest condiments or kitchen tools that have hit the market. Some days they consume me as I click on their websites, watching videos and reading recipes.

I eventually punch the check-out button or have these items piled in my grocery buggy at the store. In the days that follow my “test kitchen” opens and the trial and errors begin.

I found in this carrot recipe and it called for curry powder.

I thought this would be a good way of substituting the Jacobsen Salt Co. Indian Curry Paste that has been sitting on my pantry shelf.

It’s spicy and has tremendous flavor, so I incorporated some into the dressing in this recipe. I have added a dollop into olive oil to infuse the oil and tossed it over Broccoli before roasting them and I have smeared it on chicken as a marinade. This condiment has many uses and I plan on continuing to try it out.

Ingredients

10–12 ounces carrots, grated or matchstick (about 4- 5 cups, feel free to use store-bought matchsticks)

1 Tbl lime or orange zest (or some of both)

1 garlic clove, finely grated

1 tsp fresh ginger, grated (or use ginger paste)

⅓ cup raisins (golden or regular)

½ cup toasted cashews or Curry Flavored Cashews

3 green onions, chopped

½ cup cilantro or italian parsley, chopped

1/4 cup olive oil

1 Tbl fresh lime juice

2 Tbl Pear Champagne Balsamic Vinegar

2 Tbl honey

½ tsp salt

pepper to taste

½ tsp ground turmeric or use 1–2 teaspoons fresh grated)

1 tsp Entube Indian Curry Chili Paste

¼ tsp cayenne (optional, and/ or more to taste)

Directions

Place carrots, lime zest, raisins, cashews, green onions, Cilantro in a bowl. In a small bowl, add the garlic, grated ginger, vinegar, honey salt turmeric, curry paste, pinch of salt and cayenne and mix together add the olive oil and mix the dressing together. Pour over salad and toss and adjust seasonings.

If you can find curry cashews, use them! It adds a punch of flavor, and I love the crunch! The assorted dried raisins add a bit of sweetness to the salad too.

Add zest from a lime for the curry vinaigrette.

Add the vinegar for the vinaigrette.

Just a little squeeze will enhance the dressing for the carrot salad! Order a tube of Entube Curry Paste Jacobsen Salt Co or Red Stick Spice Co.