A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.

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Recipe Summary

prep:
20 mins
cook:
2 mins
additional:
1 day
total:
1 day
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

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  • In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

Nutrition Facts

136 calories; protein 1.6g; carbohydrates 26.4g; fat 3.8g; sodium 97.7mg. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2006
I made this without cooking the carrots and used honey instead of Splenda. Delicious! Read More
(32)

Most helpful critical review

Rating: 3 stars
07/16/2011
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. Read More
(5)
55 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/29/2006
I made this without cooking the carrots and used honey instead of Splenda. Delicious! Read More
(32)
Rating: 4 stars
11/25/2005
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! Read More
(30)
Rating: 5 stars
09/21/2007
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. Read More
(26)
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Rating: 4 stars
08/19/2006
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. Read More
(15)
Rating: 5 stars
09/06/2008
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 Read More
(11)
Rating: 5 stars
05/11/2010
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! Read More
(11)
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Rating: 5 stars
09/20/2010
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. Read More
(9)
Rating: 4 stars
01/04/2007
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! Read More
(8)
Rating: 4 stars
10/26/2010
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. Read More
(7)
Rating: 3 stars
07/16/2011
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. Read More
(5)
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