So you’ve whipped up some vegan mac & cheese for your BBQ and want to have a summery side. This is a quick and easy vegan go to that everyone will love!
Carrot Raisin Salad
adapted from a Rachael Ray recipe
2 (10-ounce) bags shredded carrots, available from the produce department
1 cup (3 handfuls) raisins
1/2 cup dried cranberries
1 lemon, juiced
2 oranges, juiced
1/2 cup (2 handfuls) light brown sugar
Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.