Crisp Carrot Salad With Currants

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup finely chopped shallots

1 teaspoon fresh ginger

1/4 cup red wine vinegar

2 tablespoons freshly squeezed lemon juice

2 teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon mild chile powder, preferably Chimayo, Ancho or Hatch

1 teaspoon tumeric

1/4 cup Zante currants

1/4 cup boiling water

3 pounds carrots (about 12 large), peeled

1/4 to 1/2 cup extra virgin olive oil

1/4 cup coarsley chopped chives

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