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Ingredients:
- 1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
- 3 Tbs. freshly squeezed lemon juice
- 2 to 3 Tbs. granulated sugar
- 1 tsp. olive oil
- 1 clove garlic, crushed
- 1/4 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. salt
- dash ground cayenne pepper
- 1/2 cup raisins or chopped apples
Preparation:
In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and cook until crisp-tender, about 2 minutes. Drain well and let cool
slightly. In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger,
salt and pepper. Toss with carrots and raisins or apples. Refrigerate until thoroughly chilled, about 3 hours. Serves
6.
More Carrot Salads and other Carrot Recipes
Candied Carrots with a Molasses Sauce
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Spicy Carrot Salad
Banquet Carrots
Dorothy's Heavenly Carrots
Marmalade Candied Carrots
Carrot Apple Cake & Frosting
Carrot Cookies
Carrot Casserole
Carrot Bread with Pecans
Carrot Soufflé
Carrot Soufflé II
Slow Cooked Carrot Pudding
Crockpot Marmalade Carrots
Salad Recipes Index
Side Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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