INGREDIENTS
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2 carrots, peeled and grated
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1 cup finely shredded Cabot extra sharp light cheddar cheese
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1 Tablespoon light mayonnaise
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2 Tablespoons nonfat Greek yogurt
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1 teaspoon Thai Red Curry Paste
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1/2 teaspoon Sriracha (optional)
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Fresh cilantro leaves, chopped (if you like cilantro)