- 1/4 cup raisins
- 2 tablespoons cider vinegar
- 1 pound carrots, peeled and grated
- 1/4 cup plus 2 tablespoons light olive oil (or a mixture of vegetable and olive oil)
- Salt and Pepper
- Dash of cinnamon or nutmeg (optional)
- Finely chopped parsley
Soak the raisins in the vinegar for 30 minutes. Drain, reserving vinegar. Mix raisins with the carrots.
Add the reserved vinegar to the oil, season with salt and pepper, add cinnamon or nutmeg for additional flavor, and toss with the carrots and raisins. Sprinkle with parsley.
Note: It is best to grate the carrots by hand on a coarse grater, but the job can be done quickly, and almost as effectively, in the food processor.