Serves: 4
Calories: 125/serving
| Ingredient | Qty | Prep |
| Carrot | 1 cup | sliced into rounds |
| Cashews | 1/3 cup | |
| Salt | to taste | |
| Black pepper | to taste | |
| Lemon juice | 2-3 tbsp | |
| Fennel seeds | 1/8 tsp | |
| Coriander powder | to taste | |
| Cumin powder | to taste | |
| Garlic | 1 clove | chopped |
| Ginger | 1 inch piece | chopped |
| Water | as needed | |
| Cinnamon powder | to taste |
Method:
- Blend all ingredients together to the desired consistency and taste
- Toss with salad greens
Notes:
Add only as much water as necessary for grinding. The vegetables will release water when tossed with the dressing because of the salt content. So the salad will be soggy if the dressing has too much water.
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