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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sue
Servings: 3 cups
I thought you might enjoy this recipe that I found on the back of a Sunmaid raisin box. It's delicious. I use "adult" carrots cut in 1 inch pieces rather than baby carrots and I cut the raisins in half. It keeps quite a while in the refrigerator. It seems pretty authentic and is better than the same salad I've had at a (nice) Moroccan restaurant.
This is not your same old carrot-raisin salad. Our colorful salad combines exotic spices for a flavorful twist on a traditional favorite.
1 pound baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 tablespoon olive oil
¼ cup minced parsley
1 cup SUN-MAID Raisins
Slice carrots, diagonally, into two or three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper; stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occasionally. Serve on lettuce leaves, if desired.