Carrot and Raisin Salad

By • March 1, 2011 • 8 Comments


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Author Notes: WAIT - before you run screaming away with visions of warm crusty mayo in the sun, or start yelling "WHO EATS THAT CRAP?" - this is different. I mean really, who DOES eat that warm gross possibly toxic goo from days of yore? This is a version that you might actually like - sweet and sour with toasted spices ... aargersi

Serves 6

  • 1/4 cup sugar
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon whole fennel seed
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole brown mustard seed
  • 1/2 teaspoon whole fenugreek seed (I think those are seeds! Grains? Anyhow not the ground kind)
  • 1/2 cup raisins
  • 4 cups peeled shredded carrot (5 or 6 large carrots)
  • 3 tablespoons walnut oil
  • salt and pepper
  • a generous fistful of cilantro
  • 1 pinch aleppo pepper
  1. Whisk the sugar and vinegar together in a microwave safe something (I used a glass measuring cup)
  2. Dry toast the whole spices in a medium hot skillet until they smell wonderful and start to pop a little. Put them in a mortar and pestle and gently crush them. Whisk them into the sugar and vinegar along with the aleppo pepper, then stir in the raisins and nuke the whole thing for one minute to warm it a bit and plump the raisins.
  3. Peel and shred your carrots and put them in a big bowl. Stir in the raisin and vinegar mixture, then the walnut oil. Add a pinch of salt and a bit of pepper, taste and adjust accordingly. Now cover it and put it in the fridge to marinate for an hour or so, or overnight. When you are ready, stir in the cilantro and serve!

Tags: carrot, raisins, sweet and sour

Comments (8) Questions (0)

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First_loaf

about 3 years ago CASJ

Oh man! I had a packet of fenugreek in my hot little hands while visiting a teensy spice shop last week and didn't buy them. Bah. I WILL make this.

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Looks delicious! Definitely going to try this one. ;o)

Scan0004

about 3 years ago susan g

Fenugreek: yes, a seed -- try sprouting for a subtle maple flavor!
Love the spicing on this one.

Henrykiss

about 3 years ago arielleclementine

yum yum! the cilantro is a very clever addition!

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Our cilantro seeds made a break for it and planted themselves everywhere - need fresh cilantro? Just go outside and look around - it's plentiful! :-)

Ry_400

about 3 years ago melissav

Very nice and most definitely not crap.

Dsc03010

about 3 years ago betteirene

Dang! I was gonna do my recipe for vinegar and oil carrot slaw, but didn't, precisely because of what you wrote. Who eats that crap? I do! It's good to know I'm not the only one.

036

about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I almost didn't post this one! But it really is quite good and far from the dreaded crap :-) You should post yours too!!!