Recipes / Carrots

From the "Kids' Corner" - Sweet & Spicy Carrot Salad

1 1/2 pounds carrots, peeled, cut diagonally into 1/4-inch thick ovals
3 tablespoons fresh lemon juice
2 to 3 tablespoons granulated sugar
1 teaspoon olive oil
1 clove garlic, crushed
1/4 teaspoon each: ground cumin, cinnamon, and ground ginger
1/8 teaspoon salt
Dash ground cayenne pepper
1/2 cup raisins or chopped apples

In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and cook until crisp-tender, about 2 minutes. Drain well and let cool slightly. In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper. Toss with carrots and raisins or apples. Refrigerate until thoroughly chilled, about 3 hours.

Serves 6.

From southernfood.about.com.

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