Carrot & Ginger Salad (not really a salad)

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I have to admit, I’m not a huge vegetable eater. I’m developing a taste for them, but give me fruit any day of the week and twice on a Sunday. But this “salad” kills two birds with one stone. It’s full of veggie goodies, but is sweet and absolutely delicious. Sometimes I eat it as a snack, but a big bowl of it will also do me for breakfast. It’s quick and easy to make, and the recipe will last one person a good few days. Anyway, without further ado, let me share Carrot & Ginger Salad.

Ingredients

• 140 g. (5 oz.) sultanas
• 400 g. (14 oz.) carrots
• 50 g. (1¾ oz.) chopped peanuts, pecans or walnuts

Dressing

• 5 cm. (2 in.) piece of fresh root ginger or a good dollop of ginger paste
• Lemon juice (equivalent to about ½ a lemon)
• Orange juice (equivalent to about ½ an orange)
• 225 ml. (8 fl. oz.) natural or Greek yogurt
• Honey (to taste)

Instructions

1. Soak the sultanas in a cup of boiling water.
2. Make the dressing by mixing the yogurt, juices, ginger in a small bowl. Add honey to taste, depending on how sweet you like things.
3. Grate the carrots into a bowl (damn, I love food processors!).
4. Drain the sultanas and add them to the carrots.
5. Pour over the dressing and mix well.
6. Stir in the chopped nuts, and you’re good to go. Enjoy!

Note: I got this recipe from the Reader’s Digest 30 Minutes Cook Book, which I highly recommend, but I’ve adapted it slightly to make it a bit less faffy. It’s a good source of vitamin A, vitamin E, and B vitamins.