1 cup unsalted cashews, roasted
2 cloves garlic, peeled
1/2 teaspoon crushed red chili flakes
1/8 cup fresh lemon juice
1/4 cup rice vinegar
1/4 cup local honey
1/2 cup olive oil
Kosher salt and fresh ground pepper
1 pound carrots, peeled, julienned
Preheat oven to 350’F Degrees. Toast cashews on a rimmed baking sheet, tossing occasionally until golden brown, about 8–10 minutes. Set aside.
To the bowl of your food processor or standing blender, add the garlic, lemon juice, red pepper flakes, 1/2 cup of the cashews, honey, salt and pepper. Process and slowly add the oil by drizzling through your processors feeder tube.
Continue until mixture is emulsified into a creamy vinaigrette.
Taste and adjust seasoning to your liking with salt, pepper, honey or lemon.
Add carrots, toss and let stand at least 30 minutes to blend flavors .
Toss with additional cashews and chopped basil just before serving.
Salad can be made 1 day ahead without the nuts and basil. Cover; chill. Toss with 1/2 cup remaining nuts and basil just before serving.