Carrot Ginger Salad - cooking recipe

Ingredients

1/2 cup dried cranberries
1 cup orange juice
1/2 cup macadamia nuts or 1/2 cup slivered almonds
4 -5 medium carrots, peeled and grated (about 3 cups)
1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1/4 teaspoon kosher salt (to taste)
1/8 teaspoon cayenne pepper (optional)

Preparation

Place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. Let sit for about 10 minutes to allow cranberries to plump.
Toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. Immediately remove from heat; when cool, chop coarsely and set aside.
Place all ingredients in a medium non-reactive bowl and stir to combine. Adjust seasoning. Cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.