Thanksgiving Side Dishes: How to Make Carrot Salad With Roasted Cashews & Spicy Honey Vinaigrette! by Chef Gigi Gaggero

Remember grandma's carrot salad with raisins and mayo? Try this updated version!

You'll need:

• 1 cup unsalted, raw cashews
• 2 cloves garlic, peeled
• 1/2 teaspoon crushed red chili flakes
• 3 tablespoons fresh lemon juice
• 1/4 cup local honey
• 1/2 cup olive oil
• kosher salt and freshly ground pepper
• 1 pound carrots, peeled and julienned
• basil leaves, finely chopped (for garnish)

Here’s how you make it:

1. Preheat oven to 350 degrees F. Toast cashews on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. Let cool and set aside.
2. Add the garlic, lemon juice, red pepper flakes, 1/2 cup cashews, honey, salt and pepper to a blender or food processor. Process and slowly add the oil by drizzling through the feeder tube. Continue until mixture is emulsified into a creamy vinaigrette. Taste and adjust seasoning to your liking with salt, pepper, honey or lemon.
3. Add carrots. Toss and let sit at least 30 minutes.
4. Toss with additional cashews and chopped basil just before serving.

Do ahead: Salad can be made one day ahead without the nuts and basil. Cover and chill. Toss with 1/2 cup remaining nuts and chopped basil just before serving.