Shredded Carrot Salad with Honey-Ginger Dressing

Makes 6 cups Approximate preparation time: 20 minutes, plus 8 hours (or overnight) to drain yogurt


12 (1/2 cup) servings


²⁄³ cup walnut halves, shells removed 1½ pounds carrots, cut into 2-inch pieces ¾ ounce fresh ginger root, peeled, cut into ½-inch pieces 1 cup plain nonfat yogurt, drained* ¹⁄³ cup fresh mint leaves 1½ tablespoons honey ²⁄³ cup golden raisins ¼ teaspoon kosher salt pinch of freshly ground pepper

Nutritional information

Nutritional information per serving (½ cup): Calories 111 (30% from fat) | carb. 18g | pro. 4g | fat 4g |sat. fat 0g | chol. 0mg | sod. 35mg | calc. 66mg | fiber 2g


Preheat oven to 350°F. Put the walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and pulse to coarsely chop nuts, about 5 to 6 times. Remove work bowl and reserve. Insert the reversible shredding disc assembly on the medium side into the large work bowl. Place the carrots in the large feed tube horizontally and shred using medium pressure. Transfer to a large mixing bowl. Insert the large metal chopping blade. Process the ginger root until finely chopped, about 5 to 10 seconds. Scrape bowl. Add the yogurt, mint and honey. Process to combine, about 10 seconds. Scrape bowl and process an additional 5 seconds. Add to shredded carrots and combine. Add walnuts, raisins, salt and pepper and gently mix. Taste and adjust seasoning accordingly. Serve chilled on a bed of lettuce. *To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and place over a bowl. Put yogurt in sieve; cover and refrigerate at least 8 hours or overnight. You may need to drain water from bowl occasionally. Refrigerate thickened yogurt in an airtight container for up to one week.