Carrot and Raisin Salad Recipe on Food52

Carrot

Carrot and Raisin Salad

by:
March  1, 2011
6 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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!
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  • Kate
    Kate
  • CASJ
    CASJ
  • AntoniaJames
    AntoniaJames
  • susan g
    susan g
  • arielleclementine
    arielleclementine
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect

    9 Reviews

    Kate June 18, 2016
    Couldn't use nut oil for this salad... my son has nut allergies. Instead I used a good fruity olive oil, which was a perfect substitute. Instead of aleppo pepper, I used Urfa Biber, a turkish pepper with a little bit of a smoky taste. Yum. This is a delicious salad with unusual flavors.
     
    CASJ March 5, 2011
    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.
     
    AntoniaJames March 4, 2011
    Looks delicious! Definitely going to try this one. ;o)
     
    susan G. March 2, 2011
    Fenugreek: yes, a seed -- try sprouting for a subtle maple flavor!
    Love the spicing on this one.
     
    arielleclementine March 1, 2011
    yum yum! the cilantro is a very clever addition!
     
    Author Comment
    aargersi March 2, 2011
    Our cilantro seeds made a break for it and planted themselves everywhere - need fresh cilantro? Just go outside and look around - it's plentiful! :-)
     
    melissav March 1, 2011
    Very nice and most definitely not crap.
     
    betteirene March 1, 2011
    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.
     
    Author Comment
    aargersi March 1, 2011
    I almost didn't post this one! But it really is quite good and far from the dreaded crap :-) You should post yours too!!!