Ingredients
1 raisins
1 lemon - jumbo
1 tsp honey
1 olive oil, extra virgin
1 1/2 tbsp ginger - fresh grated
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready. add as many raisins as you like. in a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits. i like pulp but strain it out if you like. however, squish the pulp to extract more juice. add honey and stir until honey is completely dissolved. i left off the olive oil amount because you need about a 2:1 ratio to the amount of juice. blend oil as you incorporate it into the lemon. taste as you go along until you get a balanced flavor. grate ginger into mixture and stir to blend. add carrots into lemon mixture and stir to combine. cover and refrigerate for a few hours. every once in awhile stir, or shake, the carrot salad. take out at least a half-hour prior to serving and stir.