Spicy Carrot Salad Recipe

• 1-1/2 lbs Carrots, (peeled and cut diagonally into 1/4-inch thick ovals)
• 3 tbsp Lemon Juice, freshly squeezed
• 2 to 3 tbsp Granulated Sugar
• 1 tsp. Olive Oil
• 1 clove Garlic, crushed
• 1/4 tsp Cumin, ground
• 1/4 tsp Cinnamon
• 1/4 tsp Ginger, ground
• 1/8 tsp Salt
• Dash of Cayenne Pepper, ground
• 1/2 cup Raisins or Chopped Apples

• 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.