Carrot Raisin Salad
Recipe by: Mairlyn Smith, Cookbook Author, Healthy Starts Here!
This recipe is a favourite of mine. I love the combination of spicy flavours from the peach chutney and the ginger plus the sweetness from the carrots and the raisins.
Ingredients:
2 tsp (10 mL) fresh ginger, finely grated
1 tbsp + 1 tsp (20 mL) low fat mayonnaise
1 tbsp +1 tsp (20 mL) low fat plain yogurt
2 tbsp (30 mL) peach chutney
1 ½ bunches heirloom, scrubbed well, grated coarsely to equal 2 cups (500 mL) grated
¼ cup (60 mL) raisins or dried cranberries
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Preparation:
1. In a large bowl whisk together the ginger, mayonnaise, yogurt, and peach chutney. Set aside.
2. Add grated carrots and raisins, and toss well.
3. Serve right away or store in the fridge for up to two days.
Makes 2 cups (500 mL) depending on the size of the carrots.
Each serving is equal to ½ cup (125 mL).
One serving contains: 95 Calories, 1.6 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 161 mg Sodium, 21 g Carbs, 2 g Fiber, 12.6 g Sugar, 1 g Protein
Diabetes Food Choice Values Per Serving
1 ½ Carbohydrates, ½ Fat
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