photograph by Matt Hulsman

Yield: 6 servings.

1 large clove garlic
½ cup fresh cilantro, plus more for garnish
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh ginger, peeled
1 tablespoon ground cumin
1 tablespoon honey
6 large carrots (about 1½ pounds), peeled
½ cup golden raisins
3 tablespoons purple onion, diced
Salt and pepper to taste
Lime wedges (optional, for garnish)

In a food processor, combine garlic, cilantro, oil, lime juice, ginger, cumin, and honey. Process until well blended. Pour dressing into a small bowl and set aside.

Grate carrots with hand grater or shredding blade of food processor. Transfer carrots to a large bowl. Add raisins, onion, and dressing; toss to coat. Season salad to taste with salt and pepper. Marinate salad in refrigerator for 1 hour before serving. Garnish with additional cilantro and lime wedges if desired.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.