Carrot Ribbon Salad with Pickled Raisins
This easy carrot ribbon salad is fresh, crunchy, and tossed with pickled raisins, pistachios, and herbs. A simple, savory way to use California raisins beyond baking.
Ingredients
- ¼ cup golden raisins
- ¼ cup white balsamic vinegar
- 1 tsp cumin seeds
- 1 TBSP olive oil
- 2 TBSP soy sauce or tamari
- 2 TBSP honey or date syrup
- 1 small orange juiced
- 6 medium-sized carrots
- 2 TBSP chopped parsley
- 2 TBSP minced pistachios
Instructions
- Combine the raisins and vinegar in a small bowl, set aside and allow to soak for a minimum of 15 minutes and a maximum of 8 hours, overnight.
- Next, toast the cumin seeds. Heat a dry skillet over medium heat, add seeds in a single layer, and shake or stir constantly for about 1 minute until fragrant and lightly browned. Immediately transfer to a cool plate to prevent burning. Grind the toasted seeds lightly for maximum flavor. To grind cumin seeds without a grinder, you can use a rolling pin to crush them in a sealed bag or between parchment paper, use the flat bottom of a heavy skillet or pan. Set aside.
- To make the dressing, add the olive oil, soaking vinegar from the raisins, soy sauce or tamari, honey, and orange juice to a small bowl. Whisk them to combine. Set aside.
- Now prepare the carrots by peeling them with a vegetable peeler into thin ribbons. Place the ribbons into a large mixing bowl and pour the dressing over the top. Toss to combine and coat all of the carrot ribbons. Add the pickled raisins, pistachios, cumin seeds, and parsley then toss again lightly.
Video
Nutrition
Calories: 415kcalCarbohydrates: 68gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 1147mgPotassium: 1114mgFiber: 9gSugar: 49gVitamin A: 31107IUVitamin C: 52mgCalcium: 140mgIron: 3mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!