July 15, 2011 at 1:03 AM
Ingredients:
- 1/4 to 1/2 cup currants, or raisins if currants are not available (60 to 125 mL)
- 1/2 cup pure water, heated to boiling (125 mL), plus a 1/4 cup hot water (60 mL)
- 1 to 2 tbsp. tahini (15 to 30 mL)
- 2 tsp. honey or brown rice syrup (20 mL)
- 1 tbsp. fresh_lemon juice (15 mL)
- dash of ground cinnamon (optional)
- 2 cups finely grated carrots (500 mL)
Preparation:
- Soak currants in boiling water for 1 hour or ovemight, although it is not necessary to soak currants.
- Simply add 1/2 cup (125 mL) water to dressing ingredients and increase sweetener to taste.
- Strain currants reserving water; you should have from 2 tbsp. (30 mL) to 1/4 cup (60 mL). Place currant water, hot water, tahini, honey, lemon juice and cinnamon in a blender and blend until creamy.
- Place carrots and currants in a salad bowl. Pour dressing over and mix well.
Serves 1 to 4
Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com
Tags: snack
Vegetarian
Salad
Category: Receipes
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