A creative carrot salad with a gingery tang. 4 cups shredded carrots 2 Tbsp. lemon juice pinch of salt ¼ c. finely chopped candied ginger ¾ c.chopped golden raisins or currants (your choice) optional: 1/3 cup finely chopped candied grapefruit or orange rind optional: raw cashews or sunflower seeds

Combine all the ingredients and let the flavors blend for a few hours. Serves 4 to 6.

from Renee Shepherd. Recipes from a Kitchen Garden.