If you love that lovely carrot-ginger flavor, also try a carrot-ginger soup, mmmmm!
1 cup golden raisins
1 tablespoon fresh ginger, grated
1/2 cup plain yogurt or Vegannaise
Rind of 1 lemon, grated
1 teaspoon lemon juice
Salt to taste
4 cups carrots, grated
Cover the raisins with hot water and soak for 20 minutes. Drain. Mix ginger with yogurt, lemon rind, lemon juice and salt. Combine the carrots, raisins and dressing. Toss well and adjust seasoning.
Substitute orange juice and rind for lemon, if you like, and garnish with a little finely sliced onion and fresh cilantro leaves.
We thank Edward Espe Brown and The Complete Tassajara Cookbook for the basis of this tasty recipe.