Serves 4

INGREDIENTS

4 medium carrots, shredded
1 green bell pepper, finely diced
¼ cup dried cranberries
¼ cup roasted cashew nuts, chopped

For the dressing (mix well)

¼ cup fresh orange juice (juice from ½ orange)
1 Tbsp olive oil
1 Tbsp light soy sauce
⅛ tsp ground ginger
3 cloves garlic, finely minced
1 tsp honey or gula melaka syrup

METHOD

Combine carrots, bell pepper, cranberries, and cashew nuts in a large bowl. Pour dressing over and toss well to coat. Refrigerate for a few hours before serving.