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Author Notes: In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not? —susan g
Serves 4 - 6
pound carrots (organic preferred)
- Grate the carrots, using food processor or box grater, with a coarse blade. Put the grated carrots in a serving bowl.
- Squeeze orange and lemon, add juice to carrots.
- Add raisins to bowl and stir. You can serve immediately, but if you wait about an hour, the raisins will absorb some of the juice and mellow out the sweet and tart tastes.
- This will keep a few days refrigerated.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Carrot Recipe