Healthy & Heavenly Carrot Salad

Adapted slightly from the American Vegetarian Cookbook by Marilyn Diamond
Serves 6-8

1 cup Zante currants (or raisins)
1 cup water, heated to boiling, plus 1/2 cup additional hot water
4 tablespoons tahini paste
2-4 teaspoons Blue Agave sweetener or honey
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
4 cups freshly grated carrots (about 2 small bunches)
1 cup grated coconut (optional)

Place the currants in the 1 cup of boiling water and soak for 1-2 hours. Strain, reserving the currant water for the dressing. Place the currants in large salad bowl and set aside.

In a blender, add the reserved currant water, the 1/2 cup hot water, tahini paste, fresh lemon juice and cinnamon and blend until creamy. Adjust the sweet/tart balance of the dressing by adding either more lemon juice or agave syrup (or honey) to taste.

Grate the carrots, using a box grater or in a food processor fitted with the grating attachment. Add the grated carrots to the currants in the salad bowl. Pour the dressing over the salad and mix well. Refrigerate for 30 minutes prior to serving. If desired, top each serving with grated coconut. The salad will keep for 1-2 days stored in the refrigerator.