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.
- 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, 0mg cholesterol, 200mg sodium, 26g carbohydrates (3g dietary fiber, 16g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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