Carrot Slaw With Caraway And Raisins Recipe

Ingredients

1 teaspoon caraway seeds 

1 tablespoon country Dijon mustard 

1 tablespoon apple-cider vinegar 

1 tablespoon fresh lemon juice 

3 tablespoons extra-virgin olive oil 

1/4 cup raisins or dried currants 

Kosher salt and freshly ground pepper, to taste 

1 pound peeled carrots 

1/4 cup fresh parsley leaves, chopped 

Preparation

Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.

Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.