An easy, healthy carrot slaw that stores well and improves as it refrigerates. Recipe from Food Hero: https://www.foodhero.org/recipes/asian-carrot-salad
What you will need
2 cups shredded carrots (about 4 whole)
1/4 cup chopped bell pepper
1/4 cup dried cranberries or raisins
1/4 cup sunflower seeds or cashews
1/4 cup orange juice (from 1/2 orange)
1 Tablespoon vegetable or olive oil
1 Tablespoon low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon honey or sugar
optional: sesame seeds, cilantro, scallions(Nutritional facts 146 calories, 7.85 g fat, 18.22 g carbohydrates, 3.34 g protein, undefined mg cholesterol, 112 mg sodium)
How to cook
Wash your hands, surfaces, and all produce thoroughly. Chop tops off carrots and grate if using whole.
Dice bell pepper.
Combine carrots, peppers, raisins, and sunflower seeds in a bowl.
Combine orange juice, vegetable oil, soy sauce, ground ginger, garlic powder, and honey in a bowl and whisk or in a jar and shake to blend.
Pour dressing over salad and stir to blend. Add sesame seeds, scallions, and/or cilantro if desired.
Refrigerate for a few hours to blend flavors.