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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