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Sweet and Spicy Carrot Salad
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).
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)
- 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.
- 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.
- 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