Food & Cooking Recipes Salad Recipes Carrot Slaw with Caraway and Raisins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 50 mins Yield: 4 cups An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw. Ingredients 1 teaspoon caraway seeds 1 tablespoon country Dijon mustard 1 tablespoon apple-cider vinegar 1 tablespoon fresh lemon juice 3 tablespoons extra-virgin olive oil ¼ cup raisins or dried currants Kosher salt and freshly ground pepper, to taste 1 pound peeled carrots ¼ cup fresh parsley leaves, chopped Directions Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes. Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving. Cook's Notes Salad can be made up to three days ahead and stored in an air-tight container in the refrigerator. Rate it Print