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Prep time
15 minutes
Total time
4 hours
4 Servings

1 pound carrots, peeled and grated

½ cup medjool dates, pitted and chopped

1 tablespoon olive oil

2 tablespoons cider vinegar

1 clove garlic, grated

2 tablespoons light brown sugar

¼ teaspoon cinnamon

1 teaspoon fresh ginger, grated

⅛ teaspoon salt

1 pinch cayenne pepper

1 tablespoon fresh flat-leaf parsley

  1. In a large bowl whisk together the oil, vinegar, garlic, and sugar.
  2. Add in the cinnamon, ginger, salt, and pepper.
  3. Stir in the carrots and thoroughly coat with the dressing.
  4. Cover and refrigerate for several hours.
  5. Remove from refrigerator and transfer to a serving bowl.
  6. Gently fold in dates and garnish with parsley and serve immediately.

Recipe and photo courtesy of Bard Valley Natural Delights

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