Spiced Carrot Currant Salad

Cinnamon, ginger and lemon vinaigrette makes a traditional shredded carrot salad into a sweet-spiced salad.  Use currants or raisins.

Prep time: 10 minutes


  • 1 pound carrots, peeled and coarsely grated (about 4 cups)
  • 1/2 cup Sun-Maid Zante Currants
  • 1/4 cup mild olive oil or canola oil
  • 1/4 cup lemon juice
  • 1 to 2 tablespoons honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated fresh ginger or ground ginger
  • 1/8 teaspoon salt
  • Directions:

    PLACE carrots and currants in a medium bowl.
    WHISK together oil, lemon juice, 1 tablespoon honey, cinnamon, ginger and salt.
    MIX with carrots and currants. 
    ADJUST honey and salt to taste. 
    SERVE room temperature or chilled.

    Makes about 4 cups.

    Nutrients per Serving: Calories 260; Protein 2g; Fat 14g (Sat. Fat 2g); Carbohydrate 32g; Dietary Fiber 4g; Cholesterol 0mg; Sodium 160mg