Enjoy the vibrant, sweet flavor of this inventive take on the traditional carrot and raisin salad. Almond butter combines with lime juice, tamari and agave nectar to form a creamy dressing that’s tossed with carrots, red bell pepper, raisins and cilantro.
Home » Recipes » Carrot Salad with Almond Butter Dressing
2 large carrots, shredded (about 1 1/3 cups)
1 red bell pepper, thinly sliced
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 tablespoon lime juice
1 1/2 tablespoon low-sodium tamari
1 teaspoon agave nectar
Pinch crushed red chile flakes
In a large bowl, stir together carrots, bell pepper, raisins and cilantro. In a small bowl, whisk together almond butter, tamari, lime juice, agave and red chile flakes. Add dressing to carrot mixture and stir until well combined. Cover and refrigerate for at least 30 minutes or up to 2 days. Serve chilled or at room temperature.
Per Serving:190 calories (90 from fat), 10g total fat, 1g saturated fat, 200mg sodium, 26g carbohydrates, (3 g dietary fiber, 16g sugar), 4g protein.
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