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:
Carrot Raisin Salad

Source: Everyday Food, June 2004


  • 1 pound carrots
  • 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 1 pound carrots (to yield 4 to 5 cups).

  2. In a large skillet over high heat, bring 1 cup water, 2 tablespoons white-wine vinegar, 1 teaspoon coarse salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground pepper, and 1/8 teaspoon red-pepper flakes to a boil.

  3. Add carrots and 1/3 cup 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 1 tablespoon olive oil. Transfer to a covered container; chill until ready to serve.


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