This bright, crisp, raw carrot salad makes it easy to say "yes" to more vegetables.
This bright, crisp, raw carrot salad makes it easy to say "yes" to more vegetables.
Ingredients
Salad
- 1 pound medium-sized carrots, peeled
- 1/2 cup raisins
- 1/4 cup sliced almonds
- 2 tablespoons minced parsley
Vinaigrette
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 2 tablespoons garam masala
- 1/8 teaspoon ground cinnamon
Preparation
- Using a vegetable peeler, shave the carrots lengthwise into strands about 2 inches long. Set aside. In a medium-sized bowl, whisk together the oil, honey, lemon juice, garam masala and cinnamon. Add the carrots, raisins, almonds and parsley to the dressing and mix well.
- Marinate the carrots for 15 minutes or more, stirring occasionally.
Serving Suggestions
This crisp, easy-to-make raw carrot salad pairs nicely with Tandoori-spiced chicken, beef or tofu, a basmati rice pilaf and samosas, or with a sweet lassi yogurt drink. It is best served at room temperature.
Nutritional Information
Calories: 239, Fat: 12 g, Cholesterol: 0 mg, Sodium: 32 mg, Carbohydrate: 33 g, Dietary Fiber: 7 g, Protein: 3 g
