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Carrot-Ginger Salad

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salad dairy free gluten free vegan vegetarian rosh hashanah lunch

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Ingredients

1/2 cup slivered almonds

1/2 cup golden raisins

1/2 cup dried cranberries

1 pound carrots, shredded (about 5 medium carrots)

1/3 cup rice vinegar

2 tablespoons freshly grated ginger

2 tablespoons finely chopped cilantro

2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon sugar

1/2 cup canola oil

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