I made this without cooking the carrots and used honey instead of Splenda. Delicious!
I brought this dish to a Thanksgiving potluck and it went over very well. I left out the raisins added some chopped cilantro and held back on the garlic. It was delicious!
Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before where the carrots are fresh and there's something nice about having them slightly softer (only slightly-- 2 minutes was perfect). I added raisins and cashews as well as cilantro and green onion. I didn't have cider vinegar so substitutes rice wine vinegar which turned out great.
This was interesting. It's a very good combination of sweet and savory. I made it raw and shredded the carrots so they'd be tender and absorb the flavor. Instead of Splenda I used 2 tsp of agave nectar (a natural sweetener). After tasting it I added a touch more olive oil cider vinegar cinnamon and ginger. And I used 4 dashes of cayenne--just enough to give it some heat but not enough to burn your mouth. I bet this would be good topped with slivered almonds.
My husband and his buddy loved this recipe and asked for more. I did make a few minor changes. I used honey instead of splenda (as one reviewer suggested) and I omitted raisins (Just can't do it thanks to "Better Off Dead"...if you haven't seen it rent it great movie) but I added slivered almonds instead. I didn't have any fresh ginger on hand so I substituted w/ dried ground ginger and it tasted just fine...I am sure would have been even better if I used fresh. I also made sure to refrigerate the dish for at least 3 hours. It got better the next day. Great recipe and can be very versatile. Will make again and again
This is fabulous! I just used raw carrots and grated them. I don't care for non-nutritive sweeteners so I used demerara sugar (1 Tbsp instead of 2). Also I didn't have any raisins so I used dried cranberries instead. This recipe is a real keeper!
I have prepared this several times and it is very good. People who were certain they would hate it really liked it. I have always used sugar because that is what I had but will try honey. I use raw carrots and shred them in the food processor. I found the small shred to be better that the longer shred. It seems to absorb the flavors better and is neater to eat.
This is a very good salad... It had a good tangy taste. I would encourage you not to take a short cut on the refridgerator time. The only change I will make on this recipie is to cut the carots into thinner slices My family loved it! I served this great salad while all the kids were home for the holidays. -- enjoy!
I liked this more than my husband did. It's just the two of us so there were lots of leftovers and we got a bit sick of them after a couple of days. Never the less I usually am not a huge carrot fan and I liked this different way to eat them - fresh tasty spicy/sweet/sour. Will probably make again but halve the recipe.
Wasn't real crazy about this. Kids tasted it but refused to eat it (3 and 5 yr). I think it has potential if it had more of an asia emphasis - maybe a little sweeter rice vinegar instead of cider omit garlic and cumin? Not sure. I will probably try a different recipe altogether next time than trying to modify this.
