Spicy Carrot Salad

Taken From Fat Free Vegan Kitchen

2 teaspoons ground flax seeds
2 tablespoons hot water
1/4 cup orange juice
2 tablespoons fruit vinegar (we used Dr. Fuhrman's Blood Orange Vinegar)
1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
1/4 teaspoon cumin
4 cups grated carrots (about 4 large carrots)
4 clementines (small seedless oranges), peeled and sectioned - Can sub

2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin. Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

You can substitute sugar free mandarin oranges and the mandarin juice for the orange juice as well.