Carrot Salad

1. 1

   Put the carrots in a large bowl, and cover with cold water.

2. 2

   Set aside for 30 minutes.

3. 3

   Drain and return to the bowl.

4. 4

   Meanwhile, in a medium bowl, cover the raisins with hot tap water.

5. 5

   Set aside to plump for 15 minutes.

6. 6

   Drain and add to the carrots.

7. 7

   In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using.

8. 8

   Add to the carrots and raisins and mix until well combined.

9. 9

   Serve immediately or store in the refrigerator, covered, for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.