PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

¼ tsp ground cinnamon

¼ tsp ground ginger

⅛ tsp salt

½ cup golden raisins

½ Tbsp honey

1 ½ lbs carrots, peeled and chopped into bite-sized pieces, or coarsely shredded

3 Tbsp freshly squeezed lemon juice

1 tsp extra-virgin olive oil

1 garlic clove, minced

¼ tsp ground cumin

2 Tbsp pine nuts, toasted

Generous dash of cayenne pepper (optional)

Cooking Directions:

  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