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Salad:
4 c carrots, shredded
2 c red cabbage, shredded
1 c celery, chopped
1/3 c onion, diced
1/2 c raisins
Dressing:
1″ cube ginger
2 cloves garlic
1/2 c olive oil
4 tsp agave nectar
1 Tbsp apple cider vinegar
1 Tbsp curry powder
1 tsp Himalayan salt
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