Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe!
Cinnamon-Raisin Carrot Salad
2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
½ cup raisins
¼ cup chopped pecans
2 tablespoons raw sunflower seed kernels
1/3 cup unsweetened apple juice
1 teaspoon cinnamon
Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until cool. Serve chilled.
Yield: 10 servings (serving size: ½ cup)
- Substitute raisins with golden raisins.
- Use walnuts instead of pecans.