Carrot Raisin Salad
#96339 - 08/07/04 07:46 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I made this recently and had no problems with it - it was really mildly seasoned. You might want to taste it after it's chilled, and adjust seasonings to taste.
1 lb fresh carrots
1 cup water
2 tbsp white wine vinegar
1 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
1/8 tsp red pepper flakes
1/3 cup raisins
1 tbsp olive or canola oil (I actually halved this)
Peel and coarsely grate the carrots (to yield 4 to 5 cups).
In a large skillet over high heat, bring the water, vinegar, and seasonings to a boil. Add carrots and raisins, stir to coat. Reduce heat to medium, cover, and simmer until carrots are crisp-tender, stirring occasionally, 8 to 10 minutes.
Stir in the oil. Transfer to a covered container and chill until ready to serve. Serves 4.
Per serving, with the full amount of oil: 128 calories, 3.7g fat. From everyday food magazine.
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Looks really yummy!!! I might have to omit the raisins though!  
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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I omitted the raisins (hate the things!! ugh!!!) and it was fine. Also, I know it's supposed to be chilled, but we found it was good hot too. It's not very vinegar-y.
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this sounds really good!!
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