Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Try this unique version of carrot salad as a starter to your evening meal, but don't save this recipe just for dinner—enjoy it for lunch or as a snack any time of day! Prep and Cook Time: 15 minutes Ingredients: 2-3 medium carrots (2 cups peeled and shredded) ½ cup raisins ½ cup chopped fresh or canned pineapple 1 TBS chopped cilantro Dressing 2 TBS canned coconut milk ¼ tsp turmeric ½ TBS honey 1 tsp orange zest 1 TBS fresh lemon juice 1 TBS extra virgin olive oil salt and white pepper to taste Directions: Blend all dressing ingredients together in blender adding olive oil a little at a time at end. Shred carrots in food processor. Depending on how big they are, it will take about 2 or 3 carrots. If you don't have a food processor, this can be done with hand grater. It will take a little longer. Mix with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro. Quote Link to comment Share on other sites More sharing options...
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