Yield: 4 servings
|2 cups||Shredded carrots|
|1 \N||Red bell pepper; thin sliced|
|¼ cup||Chopped fresh parsley|
|1 tablespoon||Cumin seeds or ground cumin|
|½ cup||White vinegar|
|\N \N||Salt and pepper; to taste|
In a large bowl, combine the carrots, raisins and red pepper; toss.
Add the parsley and cumin; toss again. Add the vinegar, honey, salt and pepper; toss one more time, and serve.
Yield: About 3 cups.
From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John Willoughby. New York: William Morrow & Co., 1994. In Mary MacVean's "New Cookbook Features Food with Flavors So Cool, They're Hot" 10/13/94 AP article in "The (Elizabethtown, KY) News-Enterprise." Pg.
2D. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-17-94