Ingredients

  • 3 Teaspoons Madras-style curry powder
  • 1 Pound carrots
  • 11/2 Cups California raisins
  • 1/4 Cup olive oil
  • Juice of 2 fresh lemons
  • 2 cloves garlic, minced
  • 1 Teaspoon fresh gingerroot, minced
  • 1/4 Cup fresh parsley, minced
  • Pinch of cinnamon
  • 1/2 Teaspoon ground red pepper (cayenne)
  • Kosher salt
  • Freshly ground pepper

Procedure

Heat curry powder in small, heavy pan over medium heat, stirring constantly with wooden spoon until fragrant. Scrape onto plate and let cool. Grate carrots into large mixing bowl. Add raisins, olive oil, juice of 1 lemon, garlic, gingerroot, and parsley; stir together. Then, stir in curry powder, cinnamon and red pepper. Add lemon juice, and salt and pepper to taste. Cover and chill for 2 hours. Divide and arrange on 8 individual salad plates or turn into large serving bowl and serve buffet or family-style. May be prepared up to 3 days in advance and stored in refrigerator.

Nutrition Facts Per Serving

Calories 190 (Calories from Fat 34%); Total Fat 7 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 25; Potassium 451; Total Carbohydrate 30; Dietary Fiber 4; Sugars 25; Protein 2; Calcium 34; Iron 2;

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