Dairy-Free Curried Carrot Raisin Salad

This recipe for nondairy carrot raisin salad puts a twist on an old favorite by adding curry, cumin, and allspice for a unique and delicious flavor. This dish tastes even better the second day and will keep for several days in the refrigerator.

Preparation time: 10 minutes

Chill time: 1 hour, or overnight

Yield: 6 servings

3 cups peeled and grated carrots (about 6 medium carrots)

1/4 cup light mayonnaise

1 cup raisins

1/3 cup crushed pineapple, drained

2 teaspoons curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

Ground black pepper to taste

  1. Place all ingredients in a medium mixing bowl. Toss well.

  2. Chill for at least 1 hour before serving, or overnight for best flavor. Toss again before serving.

For a quick meal later, add a handful of diced cooked chicken (or a soy-based chicken alternative) and stuff the mixture into a pita pocket for a sandwich.

Per serving: Calories150 (34 from Fat); Fat 4g (Saturated 1g); Cholesterol 3mg; Sodium 108mg; Carbohydrate 31g (Dietary Fiber 4g); Protein 1g.

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