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
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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