Carrot and raisin salad is another regular in Beulah’s repetoire. She kept things simple and all the flavours coming singing through. (I’d be tempted to add green onion, sunflower seeds, grated ginger and orange juice to the dressing etc)
In general, the ingredients that are straightforward in her recipes, but the technique can be fiddly, at least by my standards. Not with this carrot and raisin salad though – the most time consuming bit is grating the carrots.
Carrot and raisin salad
- 2 Tb sesame oil
- 1 Tb light olive oil
- 2 Tb lemon juice
- 1 tsp honey
- salt and pepper
- 500g carrots, peeled and grated
- ¼ cup raisins
- In a small bowl, whisk together the sesame oil, olive oil, lemon juice, honey, salt and pepper.
- Mix together the carrots and raisins and toss with the dressing. Leave for 30 minutes to an hour before serving and adjust seasoning as desired.
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