• 1 Cup California golden raisins
  • 1/3 Cup vegetable oil
  • 1/2 Cup red wine vinegar
  • 1 Tablespoon minced fresh gingerroot
  • 1 Tablespoon minced fresh cilantro
  • 1 Teaspoon roasted, ground cumin seed


In blender, combine all ingredients and purée until smooth.

Notes: Keeps for up to one week in refrigerator. For serving suggestion, see recipe for Coconut Shrimp Salad (Jingha Salade).

Nutrition Facts Per Serving

Calories 180 (Calories from Fat 57%); Total Fat 12 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 193; Total Carbohydrate 20; Dietary Fiber 1; Sugars 16; Protein 1; Calcium 16; Iron <1;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.