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, white-wine vinegar, 1 teaspoon coarse salt, ground cumin, 1/4 teaspoon ground pepper, and red pepper flakes to a boil.

3. 3

   Add carrots and raisins; toss to coat.

4. 4

   Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.

5. 5

   Mix in olive oil.

6. 6

   Transfer to a covered container; chill until ready to serve.

7. 7

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8. 8

   Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

* Per serving · 4 servings · Values may vary.

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