Sweet and Spicy Carrot Salad
| Serves: |
6 |
| Per Serving: |
116 calories, 2g fat, 24g carbs, 2g protein, 4g fiber, 90mg sodium |
NOTE: This recipe is NOT ok for those on the LMD (Low Microbial Diet)
Ingredients:
1 ½ lbs carrots, peeled and chopped into
bite-sized pieces, or coarsely shredded |
3 Tbsp freshly squeezed lemon juice |
| ¼ tsp ground cinnamon |
½ Tbsp honey |
| ¼ tsp ground ginger |
1 tsp extra-virgin olive oil |
| 1/8 tsp salt |
1 garlic clove, minced |
| generous dash of cayenne pepper (optional) |
¼ tsp ground cumin |
| ½ cup golden raisins |
2 Tbsp pine nuts, toasted |
Cooking Instructions:
| 1. |
In large saucepan, bring 2 quarts of water to a boil. Add carrots and return water to boil. Cook carrots 2 minutes, until crisp but tender. Drain well and let cool slightly. |
| 2. |
In large bowl, whisk together lemon juice, honey, olive oil, garlic, cumin, cinnamon, ginger, salt and cayenne, if desired. Add carrots and raisins to bowl and toss. Refrigerate salad for about 3 hours, until chilled. Top with pine nuts and serve. |
| 3. |
To toast pine nuts: put in small dry skillet over medium heat, shaking or stirring frequently until golden brown, about 2 minutes. Immediately transfer nuts to small dish and cool. |
Recipe from: AICR’s New American Plate Cookbook, 2005
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