Carrot-Raisin Salad

This is one of my favorite mostly raw dishes.  It’s simple to make, and satisfies both sweet and savory tastes.  It’s great if you’re replacing grains with root vegetables in order to get your carbohydrates.

5 large carrots, peeled and julienned or thinly sliced
1 small apple, diced
1/4 cup raisins, soaked overnight
1/4 cup sunflower seeds, soaked overnight
1 tbs lime or lemon juice
1 tbs ground flax or chia seeds
2-3 tbs pomegranate vinegar (or any vinegar), to taste
1/4 cup reduced-fat vegenaise
2-3 tbs local honey or agave nectar (maple syrup also works)
sea salt, to taste
I used a food processor to thinly slice the carrots, then I diced the apple and added the rest of the ingredients. 
Feel free to vary the vinegar as you like– note that pomegranate vinegar gives the dish a sweeter taste, but if you’re looking for a healthier, tangy version, use Bragg’s raw apple cider vinegar.  Both versions taste great! 
If you’re unprepared like me, you can “soak” the raisins and sunflower seeds by pouring hot water over them and leaving them to sit for a few minutes.  This doesn’t give you the enzyme activation that overnight soaking does, but it plumps and softens them, and that’s exactly what you need in a salad like this.

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