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