CARROT RAISIN SALAD
Steps:
- Peel and coarsely grate 1 pound carrots (to yield 4 to 5 cups). In a large skillet over high heat, bring 1 cup water, 2 tablespoons white-wine vinegar, 1 teaspoon coarse salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground pepper, and 1/8 teaspoon red-pepper flakes to a boil. Add carrots and 1/3 cup raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes. Mix in 1 tablespoon olive oil. Transfer to a covered container; chill until ready to serve.
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Alexis Contreras
[email protected]This salad is so easy to make, even a beginner cook can make it.
Jilanl umer
[email protected]I love that this salad is so healthy. It's a great way to get my daily dose of fruits and vegetables.
Regina Danielson
[email protected]This salad is a great way to use up leftover carrots. I always have a few carrots in my fridge, so this is a go-to recipe for me.
Kamala Mager
[email protected]I'm not a big fan of raisins, so I used dried cranberries instead. The salad was still delicious.
Joanne Bailey
[email protected]This is a great salad to make ahead of time. It actually tastes even better the next day.
khoyrul Chowdhury
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved the combination of flavors and textures.
John Carlisle
[email protected]I followed the recipe exactly, and the salad turned out perfectly. The carrots were tender and crisp, the raisins were plump and juicy, and the walnuts added a nice crunch.
Amjid Lala
[email protected]The dressing is simple to make, but it really adds a lot of flavor to the salad. I especially like the addition of the honey, which gives the dressing a touch of sweetness.
Julia Polanco
[email protected]This carrot raisin salad is a refreshing and flavorful side dish that is perfect for any occasion. The combination of sweet carrots, tangy raisins, and crunchy walnuts is a delightful treat for your taste buds.