Spiced Carrot and Raisin Salad

A chilled carrot salad built from grated carrots, raisins, and parsley, dressed with orange and lemon juice, honey, warm spice, and oil. Toasted sliced almonds add the nut garnish called for in the concept while keeping the salad light and crisp. It works as a bright side next to roasted or braised mains.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 30 g sliced almonds toasted
• 45 ml orange juice freshly squeezed
• 15 ml lemon juice freshly squeezed
• 15 ml honey none
• 1 g ground cumin none
• 1 g ground coriander none
• 2 g fine salt divided
• 0.5 g black pepper freshly ground
• 20 ml olive oil divided
• 450 g carrots peeled and grated
• 60 g raisins none
• 15 g flat-leaf parsley finely chopped
• 10 ml olive oil divided
• 1 g fine salt divided

Instructions

1. Toast the sliced almonds in a small skillet over medium heat, stirring often, until fragrant and lightly browned, then transfer them to a plate to cool. The almonds smell nutty and show light golden spots, 3 to 5 minutes.
2. In a large bowl, whisk together the orange juice, lemon juice, honey, ground cumin, ground coriander, 2 g of the salt, black pepper, and 20 ml of the olive oil until the dressing looks emulsified. The dressing looks evenly blended and slightly glossy.
3. Add the grated carrots, raisins, parsley, toasted sliced almonds, remaining 10 ml olive oil, and remaining 1 g salt to the bowl. Toss until the carrots are evenly coated. Everything is evenly dressed and the raisins are distributed throughout.
4. Let the salad stand for 5 minutes, then toss again and taste. Add a pinch more salt or lemon juice only if needed, then serve chilled or at cool room temperature. The carrots look lightly softened at the edges but still crunchy, and the flavor is bright and balanced.