Sweet Potato and Cashew Salad

Method

1. Peel and rinse the sweet potato and carrots, then cut them into spaghetti-like strands with the Spiralizer. Cook them in the MicroCook Pitcher with 50 ml (2 fl oz) water for about 6 minutes at 600 W. Drain right away and let cool.

2. Place the vegetable spaghetti in a bowl with the peeled, diced kiwi and the raisins.

3. Finely blend 50 g (1.8 oz) of the cashew nuts. Add the lemon juice, curry powder, salt and pepper, then blend in a little water at a time until you have a smooth sauce, adding more water if needed.

4. Dress the salad with the cashew sauce, garnish with the remaining cashews and serve.

MicrowaveThanksgivingVeganGluten-freeVegetariancarrotslemonpotatoes