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Carrot Slaw with Caraway and Raisins

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 20 mins

total: 50 mins

Yield: 4 cups

Ingredients

Ingredient Checklist

1 teaspoon caraway seeds

1 tablespoon country Dijon mustard

1 tablespoon apple-cider vinegar

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1/4 cup raisins or dried currants

Kosher salt and freshly ground pepper, to taste

1 pound peeled carrots

1/4 cup fresh parsley leaves, chopped

      Cook's Notes

Salad can be made up to three days ahead and stored in an air-tight container in the refrigerator.

Gallery

Carrot Slaw with Caraway and Raisins

                              Credit: 
                              Lennart Weibull

Recipe Summary

prep: 20 mins

total: 50 mins

Yield: 4 cups

Carrot Slaw with Caraway and Raisins

                              Credit: 
                              Lennart Weibull

Carrot Slaw with Caraway and Raisins

                              Credit: 
                              Lennart Weibull

Carrot Slaw with Caraway and Raisins

Recipe Summary

prep: 20 mins

total: 50 mins

Yield: 4 cups

Recipe Summary

prep: 20 mins

total: 50 mins

Yield: 4 cups

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Yield: 4 cups

4 cups

Ingredients

Ingredients

  • 1 teaspoon caraway seeds
  • 1 tablespoon country Dijon mustard
  • 1 tablespoon apple-cider vinegar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup raisins or dried currants
  • Kosher salt and freshly ground pepper, to taste
  • 1 pound peeled carrots
  • 1/4 cup fresh parsley leaves, chopped

Directions

Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.

Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.

      Cook's Notes

Salad can be made up to three days ahead and stored in an air-tight container in the refrigerator.

Cook’s Notes

Salad can be made up to three days ahead and stored in an air-tight container in the refrigerator.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Carrot Slaw with Caraway and Raisins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Carrot Slaw with Caraway and Raisins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest