Gingery Carrot-Raisin Salad

May 6, 2007

Gingery Carrot-Raisin Salad

Rita Silverberg, Tucson CSA

For raw food lovers, here’s a new variation on an old theme.
There’s enough here for a party; amounts can be reduced, of course.

4-5 cups grated carrots
1 cup raisins
¼ cup grated fresh, peeled ginger root
1 cup orange juice (with pulp)
¼ cup rice syrup, agave nectar or honey
1 cup chopped walnuts

Combine all ingredients and mix together. Chill and serve. It keeps well for several days in the frig.

A food processor makes this dish a snap – esp. if you’re doing the party size.

Leave a Reply