Ingredients
1 pound carrots (to yield 4 to 5 cups)
2 tablespoons white-wine vinegar
Coarse salt and black pepper
1/2 teaspoon ground cumin
1/8 teaspoon red-pepper flakes
1/3 cup raisins
1 tablespoon olive oil
Preparation
Peel and coarsely grate carrots.
In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.
Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.
Mix in olive oil. Transfer to a covered container; chill until ready to serve.
