Ever feel compelled to buy those family-sized packages of carrots in the supermarket and that be at a loss about what to do with all of them? That’s how I felt yesterday when I looked in the hydrator and saw not one, but two (!) bags of carrots! I’m not sure how that happened, but there they were…I also had two zucchinis on hand, and didn’t really want to heat up the kitchen. I recalled a carrot cumin salad that my mother-in-law makes, and decided to improvise. The result: a lip-smacking, healthy, tangy and sweet summer salad that is a great alternative to cole slaw.
Five medium-sized carrots, washed and peeled, with ends cut off
Two medium-sized zucchinis, washed, with ends cut off
About 1/2 cup to 1 cup of raisins
About 1/4 cup of olive oil
About 2 tablespoons of apple cider vinegar
1 Teaspoon of Dijon mustard (I like Trader Joe’s)
1 Teaspoon of ground cumin
Salt and pepper to taste
Using food processor (or a grater if you don’t have one), grate carrots and zucchini. Transfer to bowl and combine. Add raisins. In a separate bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, cumin, nd salt and pepper until emulsified. Pour this mixture into carrots, zucchini, and raisins, and combine. Tastes best after refrigerated for a bit, but can also serve immediately. Enjoy!