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Carrot, Mint, and Golden Raisin Salad

Mint adds complexity to a traditional shredded carrot and raisin salad.

  • Servings: 4

Source: Martha Stewart Living, March 2000


  • 1 pound large sweet carrots, peeled
  • 3 tablespoons golden raisins
  • 2/3 cup mint leaves, cut into chiffonade or 1/4-inch julienne
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper


  1. Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.


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