Planning A Meal? Try these:
Appetizer: Eggplant Baladi
Ave. Rating is 5

More Like This:
Momi's Tomato and Pepper Hot Sauce Ave. Rating is 5
Moroccan Carrot Salad Ave. Rating is 5
Baba Ghannouj Ave. Rating is 4
Turkish Pepper and Olive Salad Ave. Rating is 4
Chickpea & Olive Salad Ave. Rating is 3.5

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Carrot Raisin Salad
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This marinated salad is full of flavor. The carrots are cooked but still have a nice satisfying crispness. Prep time includes refrigeration.

Serves: 4 (about 3 cups)

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Salad

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


1 lb. baby carrots
2 tbl. lemon juice
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 tbl. olive oil
1/4 cup minced flat-leaf parsley
1 cup black raisins
Lettuce, for garnish (optional)


  1. Slice baby carrots into thirds, diagonally. Boil carrots in until just tender and still crisp, about 5 minutes.
  2. Rinse carrots with cold water twice, to prevent further cooking and set aside
  3. In medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper. Stir until sugar and salt are dissolved in the liquid. Stir in olive oil, parsley, raisins and carrots. Mix well then cover and refrigerate for one hour. While chilling, stir occasionally to blend flavors.
  4. Serve on a bed of lettuce leaves.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader