Carrot raisin slaw

The July/August 2008 issue of Hannaford Supermarket’s recipe magazine had a great carrot slaw recipe in it. Mike and I went to a cookout on Sunday afternoon with the Grill Team, so I decided to make this as my offering. It was a big hit. Although I made it their way for the party, for my own family I would have to cut the amount by half, and that would still probably make it through 2 meals. Here’s my smaller version:

Carrot Raisin Slaw

1/4 c orange juice
1 T red wine vinegar
2 T canola oil
1/2 t ground cumin
Salt and pepper

10 oz bag of julienne-cut carrots, or shred your own to equal about 4 cups
1/3 c golden raisins
Scallion, thinly sliced
1/4 c fresh parsley, chopped

Whisk the oj through the spices together in a small bowl. Combine the carrots through parsley in a larger bowl and toss with the dressing. That’s it!