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.
Print
Remind Me
Notify Moderator
|
Posts
Carrot Raisin Salad
