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
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.
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.