| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Yield: | 6 servings |
Ingredients
- 2 (10-ounce) packages pre-shredded carrots
- 1 cucumber, seeded and chopped
- 1 cup golden raisins
- 1 lemon, juiced
- 1/2 cup, chopped cilantro leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 pinch cayenne
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
Instructions
- In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
- For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
- Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 207 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 71 mg |
Reviews
Sandras was so good, but here are some alternatives:
keep the carrots and raisins
SUBSTITUTE: mint, 1 clove garlic, 1/2 tsp. sugar, 1/4 tsp. sugar, 1/4 tsp. cinnamon, 1/8 tsp. cumin, 1/8 tsp salt, 1/8 tsp crushed red pepperpepper
keep the carrots and raisins
SUBSTITUTE: mint, 1 clove garlic, 1/2 tsp. sugar, 1/4 tsp. sugar, 1/4 tsp. cinnamon, 1/8 tsp. cumin, 1/8 tsp salt, 1/8 tsp crushed red pepperpepper
This has become one of my most requested potluck dishes. I love that there is no mayo so you can take it to picnics & BBQs without worrying if it will spoil. Different and delicious! The cumin in the dressing really works here.
This was really good-it tasted better the longer it sat in the refrigerator. I cut it in half for two people and it made plenty.
This salad was very tasty and refreshing. I LOVE cilantro!! My family loved it too, so it is a keeper! It tastes even better the next day!
This sounded like a good recipe, but I was disappointed when I tried it. The flavors just didn’t seem to blend well. However, the two friends that I served it to loved it and took all of the left-overs home. (One of them was from India and the other from the Philippines. One might suppose that it could be an ethnic thing except that practically all I eat is Asian cuisine.)
We had this as a side dish with our lamb for christmas and it was the perfect compliment to the lamb
The carrots were strangely soft — as though they came from a can.
Made this for my family and they went crazy over it. They now want me to
make it all the time. Easy, very tasty
and different.
make it all the time. Easy, very tasty
and different.
Flavor was lacking that something ‘special’.
But that was all it had going on. The dressing was just meh.