I didn't know what to call this salad. I didn't want to call it carrot/raisin salad as images of not-so-appealing salad buffets with the typical carrot/raisin salad come to mind. This does not resemble that. Not to offend those who DO like that salad.
It seemed to have an Asian flair to it and I served it with a teriyaki pork loin and egg rolls, but it isn't REALLY Asian? I'm not really sure what constitutes as Asian.
It is a nice summer salad and it has a wonderful spiced dressing on it. The different flavors seem to hit your tongue at different times and you're left with that "What IS that awesome flavor" question in your head.
I would actually like to try this same dressing with a broccoli slaw/carrot mix next time. While I like carrots, not all in the family are fans of JUST carrots and it's really the dressing that make it outstanding.
Summer Spiced Carrot Salad
1 lb. carrots, cut diagonally very thin
2 tbsp. cider vinegar
2 tsp. olive oil
2 tbsp. sugar
1 clove garlic, grated or pressed
1/4 tsp. cumin
1/4 tsp. cinnamon
1 tsp. grated fresh ginger (I used the minced in a jar)
1/8 tsp. seasoned salt
1/3 cup golden raisins
Bring a large pot of water to a boil, add carrots and continue to boil for about 3 minutes, until just tender. Rinse with cold water, drain well and set aside.
In a large bowl, whisk together the remaining ingredients except raisins. Stir in carrots and raisins. Cove and refrigerate for several hours. I shook everything several times throughout the afternoon to make sure it was all covered.
Total calories -= 492 calories
4 servings = 123 calories per serving
Teriyaki pork loin + Carrot Salad + Egg Roll with sauce = 433 calorie dinner
Calories calculated from calorieking.com. Some numbers are rounded or approximate.