Moroccan Carrot Salad

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1⁄2 cup raisins (black or golden)
• 1  orange, juice of (optional to soak raisins) (optional)
• 1  lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
• 3 -5  tablespoons olive oil
• 1 -2  tablespoon honey
• 1  lemon, juice of
• 1⁄2 teaspoon ground ginger
• 1  teaspoon ground cinnamon
•  salt and pepper

Directions

1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
2. Mix all ingredients together in a bowl.
3. Let sit at room temperature for at least 1 hour for best flavor.
4. Refrigerate leftovers.