Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shredded carrots |
| ¼ cup | Raisins |
| 1 \N | Red bell pepper; thin sliced |
| ¼ cup | Chopped fresh parsley |
| 1 tablespoon | Cumin seeds or ground cumin |
| ½ cup | White vinegar |
| ¼ cup | Honey |
| \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