In saucepan, combine water, vinegar, cloves and garlic. Bring to a boil; add sliced carrots and simmer until carrots are tender, about 20 minutes. Remove from heat. Reserve 3 tablespoons liquid for dressing in large bowl and combine with remaining ingredients for dressing; mix well. Stir in carrots, cloves, garlic and raisins. Season with salt and pepper. Let stand in refrigerator overnight. Just before serving, remove cloves and garlic; add greens and toss gently but thoroughly.



  • 1 Cup water
  • 1/4 Cup red wine vinegar
  • 2 whole cloves
  • 1 clove garlic, crushed
  • 6 Ounces carrots, scraped and sliced
  • 3/4 Cup California golden raisins
  • Salt and pepper; to taste
  • 21/2 Ounces prewashed salad mix containing romaine, iceberg, endive, radicchio and leaf lettuce



  • 3 Tablespoons cooking liquid from carrots, cooled
  • 11/4 Tablespoons olive oil
  • 1/8 teaspoon crushed cumin seeds

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 24%); Total Fat 3 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 55; Potassium 400; Total Carbohydrate 21; Dietary Fiber 2; Sugars 16; Protein 2; Calcium 46; Iron 1;

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Raisins are fat and cholesterol free.