makes 5 cups
for the salad
- 4 cups shredded carrots
- 2 cups finely shredded red cabbage
- 1 cup chopped celery
- 1/3 cup diced sweet onion
- 1/2 cup raisins
Toss all ingredients in a large bowl.
for the dressing
- 1″ cube of fresh ginger
- 2 large cloves of garlic
- 1/2 cup olive oil
- 4 teaspoons agave nectar
- 1 tablespoon apple cider vinegar
- 1 tablespoon curry powder
- 1 teaspoon Himalayan salt
Mince the garlic and ginger either by hand or with a food processor. Scrape into a medium bowl. Add the olive oil, agave, apple cider vinegar, curry powder and salt to the bowl and whisk to combine. Pour the mixed dressing over the salad and toss well.