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Carrot Raisin Salad

This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield:

Source: Everyday Food, June 2004


  • 1 pound carrots (to yield 4 to 5 cups)
  • 2 tablespoons white-wine vinegar
  • Coarse salt and black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red-pepper flakes
  • 1/3 cup raisins
  • 1 tablespoon olive oil


  1. Peel and coarsely grate carrots.

  2. In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.

  3. Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.

  4. Mix in olive oil. Transfer to a covered container; chill until ready to serve.

Cook's Notes

A food processor fitted with the shredding disc helps grate carrots quickly and easily. Grate carrots lengthwise for the longest strands; you can also use a box grater.


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