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RECIPESSalad RecipesVegetable Salads pg 2CARROT SALADS >>>>> >  Raisin Carrot Salad with Peanuts


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Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac

Makes 8 servings.


• 1/2 cup golden raisins
• 8 medium carrots, peeled and coarsely shredded
• 3 tablespoons finely chopped fresh parsley
• 3/4 teaspoon salt

• 3 tablespoons safflower oil
• 1 tablespoon whole yellow mustard seeds
• 3 tablespoons sesame seeds
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons freshly grated lemon peel
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup peanuts, coarsely chopped for topping

Place the raisins in a small bowl and cover with hot water.

Let stand for 1 hour, then drain. In a large salad bowl, combine the raisins, carrots, parsley, and salt.

Heat the oil in a skillet over medium heat, and add the mustard seeds. In a few seconds, they will begin to pop. As soon as popping starts, add the sesame seeds and cook until these start to pop or turn a golden brown.

Pour the oil and toasted seeds over the carrot mixture.  Add the lemon juice, lemon peel, and pepper.  Toss gently until well blended.

Sprinkle with the peanuts immediately before serving.


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