Asian Carrot Salad - Purdue Extension Nutrition Education Program

Ingredients

• 2 cups shredded carrots (about 4 medium carrots)
• 1/4 cup fine chopped green or red bell pepper
• 1/4 cup raisins or craisins
• 1/4 cup unsalted cashews or sunflower seeds
• 1/4 cup orange juice (juice from 1/2 orange)
• 1 tablespoon vegetable oil or olive oil
• 1 tablespoon low sodium soy sauce
• 1/8 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 teaspoon honey or sugar