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Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp-tender carrot salad on top. The perfect savory treat topped with crunchy veggies and crispy bacon. If you have a nut allergy, substitute seed butter or hummus. Make your own cashew butter, or buy it at your local grocery store.

Hannah Klinger
Recipe by Cooking Light September 2016


Credit: Iain Bagwell; Styling: Paige Hicks

Recipe Summary test

5 mins
10 mins
Serves 1


Ingredient Checklist


Instructions Checklist
  • Shave carrot with a vegetable peeler to yield 1/3 cup ribbons; reserve remaining carrot for another use. Combine carrot ribbons, parsley, oil, and vinegar in a bowl; toss. Let stand 5 minutes. Spread cashew butter evenly over toast; top with bacon and carrot mixture. Sprinkle with salt and pepper.


Nutrition Facts

271 calories; fat 16.8g; saturated fat 3.4g; mono fat 8.9g; poly fat 2.8g; protein 10g; carbohydrates 22g; fiber 4g; cholesterol 5mg; iron 2mg; sodium 496mg; calcium 56mg; sugars 6g; added sugar 2g.