Spicy Carrot Salad | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Spicy Carrot Salad

Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.

2 teaspoons ground flax seeds
2 tablespoons hot water
1/4 cup orange juice
2 tablespoons fruit vinegar (I used pear vinegar, but apple cider or white wine vinegar will do)
1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
1/4 teaspoon cumin
4 cups grated carrots (about 4 large carrots)
4 clementines (small seedless oranges), peeled and sectioned
2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin.

Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

Makes 4 servings. Per serving (with walnuts): 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 43mg Sodium; 7g Fiber. Weight Watchers 3 Points.

Per serving (without walnuts): 130 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 43mg Sodium; 7g Fiber. Weight Watchers 2 Points/Core.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.