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Grated Carrot and Raisin Salad

By Pete Evans From Moveable Feast Season 2, Ep.10
Scott Phillips

Servings: 6 to 8

Chef Evans puts a Moroccan spin on this refreshing salad with pistachios, mint, and a healthy dose of sumac, the tart, deeply red spice that is an essential in the Middle Eastern kitchen. Find out more about sumac.


  • 5 Tbs. extra-virgin olive oil
  • Juice of 1 lemon
  • 1 Tbs. apple cider vinegar
  • 1 tsp. finely grated fresh ginger
  • Kosher salt and freshly ground black pepper
  • 8 large carrots, peeled and grated
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup pistachios, toasted
  • 1/4 cup golden and/or black raisins
  • 1 red Fresno chile, seeded and finely chopped
  • 1 Tbs. ground sumac
  • 1/2 cup lightly packed fresh mint, coarsely chopped
  • 1/2 cup lightly packed fresh parsley, coarsely chopped


  • In a medium bowl, whisk together the olive oil, lemon juice, vinegar, and ginger. Season to taste with salt and pepper.
  • Combine the carrots, almonds, pistachios, raisins, chile, and sumac in a large bowl. Add the dressing and toss to mix. Taste and adjust seasoning. Gently fold in the mint and parsley, and serve at room temperature.


Recipe adapted from Moveable Feast with Fine Cooking.

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Reviews (1 review)

  • bakergal53 | 06/08/2018

    This is delicious! I substituted a jalapeño pepper since I couldn’t find a Fresno pepper. You might want to add a touch more lemon juice.

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