Trying new recipes from Clean Cuisine book (an 8 week anti-inflammatory eating guide)
This was made with no oil but is still moist. The cardamom and cumin add an exotic twist.
Warning: Cardamom was selling for $14.00 for a spice bottle--luckily my friend, Bonnie, had one in her pantry she was happy to share). I think friends should have a spice co-op network.
1 orange peeled and cut into segments
1/4 cup slivered almonds
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
2 tablespoons freshly squeezed lime juice
unrefined sea salt to taste
10 ounces shredded (this was quite labor intensive...next time I will buy them already shredded)
3/4 cup chopped fresh mint
1/2 cup dark raisins
1. Place the orange, almonds, cumin, cardamom and lime juice in a high speed blender. Blend until smooth and set aside.
2. In a large serving bowl, add the shredded carrots, mint and raisins. Pour the vinaigrette on top of the carrot mixture and toss gently to coat. Season with salt to taste. Let salad sit at room temperature for 20 minutes to absorb the flavors, Serve at room temperature.
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