Carrot and Ginger Salad
Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :
Number of servings : 4
Type of meal : | Salads | Salads
Special diet : | Vegetarian
1/2 cup (125 g) sultana raisins
3/4 lb (335 g) young carrots
1/2 tsp (2 mL) honey or sugar
1-3/4 oz (50 g) chopped peanuts, pecans, or walnuts
For the dressing:
2 in (5 cm) piece fresh ginger root
1/2 cup (225 mL) sour cream or natural yogurt
- Put a little water into a kettle and put it on to boil. Put the sultanas into a small bowl, then cover them with the boiling water and set them aside.
- To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl. Finely grate half the rind from the lemon and then from the orange into the bowl. Squeeze the juice from half of the lemon, and then from half of the orange and add it to the ginger in the mixing bowl. Stir in the sour cream or yogurt and set the dressing aside.
- Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them. Stir the dressing into the carrot and sultana mixture, then season with salt and add honey or sugar to taste. Finally, stir in the chopped nuts and serve.
Imported on 2011-01-20 16:41:26 — Original ID:723