Grated Carrot and Raisin Salad

By draingal

Ingredients

• 5 Tbs. extra-virgin olive oil
• Juice of 1 lemon
• 1 Tbs. apple-cider vinegar
• 1 tsp. finely grated fresh ginger
• Kosher salt and freshly ground black pepper
• 8 large carrots, peeled and grated
• 1/2 cup sliced almonds, toasted
• 1/3 cup pistachios, toasted
• 1/4 cup golden and/or black raisins
• 1 red Fresno chile, seeded and finely chopped
• 1 Tbs. ground sumac
• 1/2 cup lightly packed fresh mint, coarsely chopped
• 1/2 cup lightly packed fresh parsley, coarsely chopped

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

In a medium bowl, whisk together the olive oil, lemon juice, vinegar, and ginger. Season to taste with salt and pepper.

Combine the carrots, almonds, pistachios, raisins, chile, and sumac in a large bowl. Add the dressing and toss to mix. Taste and adjust seasoning. Gently fold in the mint and parsley, and serve at room temperature.