Bolivian Carrot and Raisin Salad

Eleanor Craig

This vibrant Bolivian Carrot and Raisin Salad brings together the natural sweetness of carrots and raisins with a hint of citrus and spices. A refreshing and simple salad, it pairs beautifully with grilled meats or can be enjoyed as a light side dish.

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Prep Time 15

Total Time 15

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 208 kcal

Equipment

Box grater
Mixing bowl
Citrus Juicer
Whisk
Serving platter

Ingredients

4 cups carrots finely shredded
½ cup raisins preferably golden raisins
2 tablespoons fresh orange juice freshly squeezed
1 tablespoon lemon juice freshly squeezed
1 tablespoon olive oil extra virgin preferred
½ teaspoon ground cumin
¼ teaspoon salt or to taste
¼ teaspoon black pepper freshly ground
2 tablespoons fresh parsley chopped for garnish

Instructions

Peel and finely shred the carrots using a box grater. Place them into a large mixing bowl.
Add the raisins to the bowl with the carrots. If they are too dry, soak them in warm water for 5 minutes before draining and adding.
In a small bowl, whisk together the orange juice, lemon juice, olive oil, cumin, salt, and black pepper until well combined.
Pour the dressing over the carrot and raisin mixture and toss well to coat all the ingredients evenly.
Let the salad sit for 5 minutes to allow the flavors to meld together.
Garnish with chopped parsley just before serving.

Notes

For a nutty crunch, add a sprinkle of toasted sunflower seeds or almonds.
If you prefer a little heat, a pinch of red pepper flakes can bring a nice balance to the sweetness.

Nutrition

Calories: 208kcalCarbohydrates: 40gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 238mgPotassium: 574mgFiber: 9gSugar: 1gVitamin A: 9432IUVitamin C: 28mgCalcium: 58mgIron: 3mg

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