New This Month

Carrot Slaw with Golden Raisins

Carrots are the star of this cabbageless slaw, spooned into individual servings; cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.

  • Servings: 6

Source: Martha Stewart Living, June 2004


  • 1 teaspoon cumin seeds
  • 1 1/2 pounds carrots, coarsely grated (about 12 medium carrots)
  • 1/4 cup golden raisins
  • 1/4 cup fresh orange juice
  • 4 teaspoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt
  • Pinch of cayenne pepper (optional)
  • 1/2 cup loosely packed fresh cilantro


  1. Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.

  2. Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.

Cook's Notes

Wait until just before serving to dress the slaw and add the cilantro.


Be the first to comment!