A Recipe ..... For You !

Carrot, Raddish Salad with Cashews

1 & 1/2      lb      carrots
1/2             cup   unsalted whole cashews
3                Tbl    unsalted butter
3/4             cup   finely chopped yellow onion
2                tsp    minced fresh ginger
1                Tbl    sugar
1/2             tsp     Dolly's Seasoned Salt
1/8             tsp     cinnamon
1                ea      cinnamon stick
1/4             tsp     cardamon
4                ea      cardamon pods
                            sliced raddishes, to taste

Using a peeler cut the carrots into ribbons.  Toast the cashews in a skillet or 2 qt. saucepan over medium heat until golden brown, about 2 minutes. Remove the nuts and set aside. Add the butter, onion, ginger, sugar and Dolly's Seasoned Salt and cook, stirring occasionally until the onions are translucent, approximately 10 minutes. Add the carrots, the remaining spices and 1 tablespoon water. Cook covered for 5 minutes. Remove the whole spices, toss the nuts back in, then garnish with the cool raddishes, to your taste. These are better when served hot as the combination of the hot carrots and cool raddishes can not be beat ! Yum !