carrots, chipotle, cumin, gluten free, raisins, salad, side dish, vegetarian
From now on, let the winter of 2013-14 be known as the “Unending Winter.” It has made me blue and miserable. Oddly enough, it has even put a damper on my desire to cook. I just want to hibernate under the covers with a good book. After a week of my pouting, it is clear Mother Nature just doesn’t care that I am sad. So I will shake the
dust snow off of my feet and keep going.
The first recipe in my recovery is bright, flavorful, and easy to construct. I love the contrast of the spice with the sweetness of the carrots and raisins.
Chipotle Carrot Salad
- 1 tbsp olive oil
- 1/2 lemon, juiced
- 1/2 tsp ground cumin
- 1/2 tsp chipotle powder
- 1/2 tsp fine sea salt
- 1 tbsp honey
- 8 oz shredded carrots
- Raisins to taste
In a small bowl, combine first six ingredients. Pour over carrots and raisins. Stir to coat. Refrigerate until serving.