Cancer Institute A national cancer institute
designated cancer center

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).


1 lbs carrots, peeled and chopped into
bite-sized pieces, or coarsely shredded
3 Tbsp freshly squeezed lemon juice
tsp ground cinnamon     Tbsp honey
tsp ground ginger    1 tsp extra-virgin olive oil
1/8 tsp salt 1 garlic clove, minced
Generous dash of cayenne pepper (optional) tsp ground cumin
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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