Healthy Recipe: Crunchy Egyptian Carrots

Makes 4 servings

• 8 ounces fermented carrots (recipe below) 
• 8 ounces pickled carrots (recipe below) 
• 3 ½ ounces burnt orange cashew cream (recipe below) 
• 2 ounces cashew dukkah (recipe below) 
• 4 pieces cilantro 
• 3 teaspoons toasted sesame oil 

Fermented carrots: 

• 8 ounces shaved carrots 
• 1 cup purified water 
• 3 teaspoons kosher salt 

Pickled carrots & peppers: 

• 8 ounces shaved carrots 
• 1 ounce lipstick peppers shaved into rings 
• 1 cup seasoned rice wine vinegar 
• 1 cup white wine vinegar 
• 1 tablespoon sugar 
• 2 teaspoons salt 
• ½ habanero pepper 
• ½ cup yellow onion 
• ¼ teaspoon dried oregano 
• 1 pinch thyme 

Burnt orange cashew cream: 

• ⅓ cup raw cashews (soaked overnight) 
• ⅛ cup burnt orange 
• 2 tablespoons water 
• 1 ½ teaspoons fresh orange juice 
• 3 teaspoons apple cider vinegar 
• 1 teaspoon kosher salt 
• 3 teaspoons olive oil 

Cashew dukkah: 

• ⅓ cup cashews 
• 1 tablespoon coriander 
• 2 tablespoons plus 1 teaspoon sesame seeds 
• 3 teaspoons black pepper 
• 1 teaspoon cumin 
• 1 teaspoon kosher salt 

Fermented carrots: 

Stir salt in water to dissolve. Cover carrots with salt water and keep in an airtight container covered in a black bag. Leave at room temperature and check for the water to become a milky color with little bubbles for signs of lacto fermentation. Open the container to “burp” every 24 hours. Once fermented, about four days, place in refrigerator to slow down fermentation. 

Pickled carrots & peppers: 

Bring everything but the carrots to a boil and allow to chill. Add carrots to the liquid to marinade overnight. 

Burnt orange cashew cream: 

Burn a whole orange over the grill until black on the outside and cooked all the way through. Strain cashews from water and place in a blender with the rest of the ingredients and blend until smooth. 

Cashew dukkah: 

Crush all ingredients together in a mortar and pestle. 

Assembly: 

1. In a bowl mix the fermented carrots and pickled carrots & peppers together and season with sesame oil and some of the pickling liquid. 
2. Spoon the cashew cream on the base of the plate and spread to a small circle. 
3. Place the carrot mixture on top of the cream and cover with the cashew dukkah and a sprig of cilantro.  

Callie carrot salad nutrition facts: 1 serving

Calories: 235; fat: 17.5g; saturated Fat: 2.8g; cholesterol: 0mg; sodium: 970.5mg; carbohydrates: 17.7g; fiber: 4.2g; protein: 5.4g 

Note: Actual sodium level will be much lower as the fermented carrots and pickled carrots and peppers will be drained from the brine before being used in the main recipe.