6 medium carrots (about 1 pound), shredded 1/3 cup golden raisins 1/4 cup rice wine vinegar 1/4 cup minced flat-leaf parsley 3 T vegetable oil 2 tsp. honey 2 tsp. kosher salt 1/4 tsp. ground cardamom (optional) Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl. Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots. In a small bowl, whisk together the vinegar, parsley, oil, honey, salt, and, if using, the cardamom. Add to the carrots and raisins and mix until well combined. Serve immediately or store the refrigerator, covered, for up to 2 days. |
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