Carrot raisin salad

[Guest guest]

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.