Ingredients
- 5 unit large carrots peeled and sliced into rounds
- ¼ cup sliced shallots
- ½ cup golden raisins
- ½ cup fresh flat leaf parsley stems removed, washed and patted dry
- ¼ cup mint leaves washed and patted dry
- 1 TBSP fresh dill
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 TBSP warm honey
- ¼ tsp cumin
- 1 tsp kosher salt
- ¼ tsp black pepper
Instructions
- Place carrots in a large bowl. If not steaming, proceed to step number 3.
For steamed carrots:
- Fill a large bowl with ice water. Set aside.
- In a shallow saucepan, steam the prepared carrots for 5 minutes. Place the steamed carrots into the ice bath for 10-15 seconds to cool and then immediately drain. Pat dry. Set aside to cool.
To Assemble the Salad:
- Place the sliced shallots into a small bowl with the apple cider vinegar to soften the shallots.
- After 10 minutes, drain the shallots, reserving the vinegar.
- In a large salad bowl, toss the carrots together with the shallots, raisins and fresh herbs.
- Whisk together the apple cider vinegar, olive oil, warm honey, cumin, salt and pepper. Pour over carrot mixtures and toss gently. Chill for 30 minutes or up to 4 hours before serving.