Carrot Raisin Salad

Peel and coarsely grate carrots.

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.

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.

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