Carrot Salad

This is an old favorite that I like to have for lunch or for dinner with soup.

1 Cup purple cabbage chopped finely, blanched and shocked
2 cups grated carrots
3/4 cup almonds-chopped
3/4 cup raisins
3/4 to 1 cup plain yogurt
1-2 tsp of cinnamon
Agave syrup or honey to taste

In bowl place cabbage, carrots, almonds and raisins. Pour yogurt on top, sprinkle the cinnamon on and toss it all together. Taste and adjust sweetness with agave or honey if desired