1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
3 Tbs. freshly squeezed lemon juice
2 to 3 Tbs. granulated sugar
1 tsp. olive oil
1 clove garlic, crushed
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
dash ground cayenne pepper
1/2 cup raisins or chopped apples
Preparation:
In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and cook until crisp-tender, about 2 minutes. Drain well and let cool slightly. In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper. Toss with carrots and raisins or apples. Refrigerate until thoroughly chilled, about 3 hours.