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Cinnamon-Raisin Carrot Salad

April 7, 2011 By Kristen Feola

Cinnamon-Raisin Carrot Salad

Cinnamon-Raisin Carrot Salad

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe.
3.95 from 18 votes
Print Recipe
Course Salad
Servings 10

Ingredients
  

  • 2 cups shredded carrots, peeled 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

Dressing

  • 1/3 cup unsweetened apple juice
  • 1 teaspoon cinnamon

Instructions
 

  • 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)

Notes

  • Substitute raisins with golden raisins.
  • Use walnuts instead of pecans.
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Kristen’s Favorite Recipes

  • Daniel Fast Banana Bread
  • Nutty Fruit Cereal
  • Baked Delicata Squash Rings
  • Sweet Potato Hash Browns
  • Date Honey
  • Mediterranean Black Bean Salad
  • Summer Breeze Salad
  • Black Bean Minestrone
  • Spicy Three-Bean Chili
  • Spinach-Artichoke-Tomato Soup
  • Chipotle Black Bean Burger
  • Pumpkin Spice Bars
  • Oatmeal Raisin Cookies

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    • Meet Kristen
  • Recipes
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    • Testimonies
    • Cooking Instruction Videos
  • Contact

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