Prep 10 mins
Cook 0 mins
I came up with this as a side for a fish curry we ate last night. I have a hand held tool that shreds carrots in long strips. You could just grate the carrot if you don't have the same. I'm in a remote area so used dried mint, feel free to use fresh as I would if I could get it!
- 2 large carrots, peeled and shredded
- 1⁄4 cup golden raisin
- 2 green onions, sliced
- 2 tablespoons cashews, roughly chopped
- 2 tablespoons rice wine vinegar
- 2 tablespoons runny honey
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon dried mint
- 1 teaspoon cumin seed
- salt and pepper
- Mix the first 4 ingredients together.
- Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.
*Made for Australia/NZ Swap #79*This was REALLY good ! This was my mom's favorite salad in the 50's -- only made w/carrots, raisins, and Miracle Whip ---I hated it !! The seasonings were just perfect, even though I had to use ginger in a squeeze tube --- gave a nice zingy, zip ! I'll be serving ths often. Thanks for posting, Jan !
Easy, tasty and no oil is a bonus. We really enjoyed this salad tonight- made exactly as written. Use a Borner hand rosti shredder to grate the carrots and actually found some golden raisins to add (really they looked like overgrown sultanas). I used fresh mint too. Served with some skinless, boneless chicken breast pieces that I sprinkled with ground cumin before pan-cooking. Photo also to be posted
Did make this with 5 medium carrots since I think the smaller ones have better flavor, & I also seasoned the dressing with lemon pepper rather than the usual S&P! Other than that . . . Really enjoyed the golden raisins & the nuts here & found the dressing very tasty! Certainly a salad I'll be happy to make again! Thanks for sharing the recipe! [Made & reviewed in Make My Recipe tag game]