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Ready In:
20 minutes
Serves: 6
This sweet salad is packed with vitamin A, which keep your eyes healthy.
What you'll need
Medium bowl
Grater
Sharp knife
Cutting board
Measuring cups
Medium bowl
Measuring spoons
Vegetable peeler
Small bowl
Ingredients
Serves 6
6 Carrots Medium
1/2 Onion Small
1 Lemon Large
3 tablespoons Canola Oil
1 teaspoon Curry Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper Ground
1/4 cup Raisins Dark or golden
Directions
1.Rinse and peel carrots and onion.
2.Shred carrots with a grater. Dice onion.
3.Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
4.In a medium bowl, combine carrots and onions.
5.In a second small bowl, combine oil, curry powder, salt, pepper, and 2 Tablespoons of the lemon juice. Mix well. Let marinate 5 minutes.
6.Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.
7.For best taste, allow flavors to blend before serving. Let sit 15 - 20 minutes after you have mixed in the sauce in step 6.
Chef's Tips
- Replace half of the carrot with grated jicama or apples.
- Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs.
- Layer onto a sandwich with lean turkey and fresh veggies like cucumbers.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 110 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 1 g | 5% | |
| Sodium 240 mg | 10% | |
| Total Carbohydrate 12 g | 4% | |
| Dietary Fiber 2 g | 7% | |
| Protein 1 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Authors: Chef Nadine Nelson
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