Shredded Carrot Salad with Honey-Ginger Dressing

Makes sixteen ½-cup servings Approximate preparation time: 20 minutes, plus 8 hours (or overnight) to drain yogurt


16 (1/2 cup) servings


1 cup walnut halves, shells removed 2 pounds carrots, peeled, cut into 2-inch pieces 1 ounce fresh ginger root, peeled, cut into ½-inch pieces 1½ cups plain nonfat yogurt, drained* ½ cup fresh mint leaves 2 tablespoons honey cup golden raisins

Nutritional information

Nutritional information per serving: Calories 137 (33% from fat) | carb. 19g | pro. 4g | fat 5g | sat. fat 0g | chol. 0mg | sod. 39mg | calc. 65mg | fiber 3g


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 medium work bowl. Place the carrots in the large feed tube horizontally and shred using medium pressure. Remove work bowl and reserve. Insert the large metal chopping blade into the large work bowl. 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 raisins and gently mix. 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.