Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad. Almond butter combines with lime juice, tamari and agave nectar to coat the carrots, red bell pepper, cilantro and raisins.
- 2 large carrots, peeled
- 1 red bell pepper, thinly sliced
- 1/4 cup minced fresh cilantro
- 1/2 cup raisins
- 1/4 cup creamy almond butter
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoon reduced-sodium tamari
- 1 teaspoon agave nectar
- pinch of red pepper flakes
Using a box grater, shred carrots and place in a large bowl. Add bell pepper, cilantro and raisins. In a medium bowl, whisk together almond butter, lime juice, tamari, agave and pepper flakes. Add dressing to carrot mixture and mix thoroughly. Allow to marinate for 30 minutes and serve chilled or at room temperature.
Per Serving: 190 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 26g carbohydrate (3g dietary fiber, 16g sugar), 4g protein