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CARROT SALAD WITH GREEN PEPPERS & RAISINS

Vegan Italiano by Donna Klein

A delightful Italian alternative to standard mayonnaise-based carrot and raisin slaw, this crunchy salad is ideal to serve any time of year.
Makes 6 Servings



Ingredients
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar, or more to taste
• Salt and freshly ground black pepper, to taste
• 16 ounces shredded carrots
• 1 small green bell pepper (about 4 ounces), finely chopped
• 4 scallions (white and green parts), thinly sliced
• 6 tablespoons golden or dark raisins, soaked in warm water to cover for 10 minutes, drained


Directions
In a large bowl, whisk together the oil, vinegar, sugar, salt, and pepper. Let stand about 5 minutes to allow the sugar to dissolve; whisk again.

Add the remaining ingredients, tossing well to combine.

Cover and refrigerate a minimum of 3 hours, or up to 2 days.

Serve chilled or return to room temperature.


PER SERVING
Calories 132; Protein 2g; Total Fat 7g; Sat. Fat 1 g; Cholesterol 0mg; Carbohydrate 18g; Dietary Fiber 3g; Sodium 27mg


 

 

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