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Makes:
2 cups
Prep time:
20 minutes
Chill time:
2 to 3 hours

Ingredients

SALAD
2 cups shredded carrots (about 4 medium carrots)
¼ cup finely chopped bell pepper
¼ cup raisins or dried cranberries
¼ cup unsalted cashews or sunflower seeds
DRESSING
¼ cup orange juice (juice from 1/2 orange)
1 Tablespoon vegetable oil 
1 Tablespoon low-sodium soy sauce
⅛ teaspoon ground ginger
⅛ teaspoon garlic powder or 1 small clove of garlic, minced
1 teaspoon sugar or honey

Directions

  1. Wash hands with soap and water.
  2. In a medium bowl, combine carrot, pepper, raisins and cashews.
  3. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  4. Add the salad dressing to vegetable mixture and stir to mix.
  5. Refrigerate for a few hours to blend flavors.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.
  • In a hurry? Use 6 Tablespoons of your favorite salad dressing

    Recipe adapted from Nutrition Matters.