Carrot Raisin Salad

1. 1

   Peel and coarsely grate 1 pound carrots (to yield 4 to 5 cups).

2. 2

   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.

3. 3

   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.

4. 4

   Mix in 1 tablespoon olive oil. Transfer to a covered container; chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.