Carrot Salad

[Guest guest]

Okay, Marsha, I went through my files, and here it is: (Guess you were

meant to have this recipe!) And by the way, this is really, really good.

 

Carrot Salad w/Almond Butter Dressing

 

2 large carrots, peeled

1 red bell pepper, thinly sliced

1/4 cup minced fresh cilantro

1/2 cup raisins

1/4 cup creamy almond butter

1 T fresh lime juice

1 1/2 T tamari

1 Teasp agave nectar (I didn't add this)

pinch of red pepper flakes

 

Shred carrots on a box grater and place in a large bowl. Add red pepper,

cilantro and raisins.

 

In small bowl, whisk together the almond butter, lime juice, tamari, agave

and pepper flakes. Add dressing to carrot mixture and mix

thoroughly. Allow to marinate for at least 1/2 hour and serve cold or at

room temperature.

 

Jeanne

 

>Jeanne, thank you; I looked under nearly every carrot recipe in

>carrots and looked under salads, only found one carrot mentioned.

>when you come across the carrot recipe with almond butter in

>your 'keeper' file, let me know the name of it, then I'll look for the

>name of the recipe. Thank you again, Marsha

 

 

 

[Guest guest]

Carrot Salad

 

 

2 to 3 tender baby carrots, grated

1 stem fresh coriander (cilantro)

lemon -OR- lime juice, to taste

cracked pepper, to taste

 

 

Peel and wash carrots; grate the carrots into a bowl. Blend with

coriander (cilantro) and few drops of lemon or lime juice.

 

Cover the bowl and place it in fridge. Serve cold with a dash of

cracked pepper as a snack or with meals.

 

 

Serves 4.