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Reviewed: Jul. 7, 2008

My husband and I absolutely loved this recipe! It was such a great way to make carrots. I will definitely add this to my favorites! I followed the recipe exactly and it turned out great.

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Reviewer:

TMino


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Reviewed: Sep. 21, 2007

Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before where the carrots are fresh and there's something nice about having them slightly softer (only slightly-- 2 minutes was perfect). I added raisins and cashews, as well as cilantro and green onion. I didn't have cider vinegar so substitutes rice wine vinegar which turned out great.

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2 users found this review helpful

Reviewer:

awpowell

	Cooking Level: Expert Home Town: Bloomington, Indiana, USA Living In: San Francisco, California, USA
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Reviewed: Sep. 14, 2007

Left out the raisins because my husband doesn't like them, but otherwise made as directed. Good for something different.

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Reviewer:

DECAR48


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Reviewed: May 24, 2007

Great! I made it according to the recipe and really enjoyed it.

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Reviewer:

Dana L

	Cooking Level: Intermediate Living In: Walnut Creek, California, USA
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Reviewed: Apr. 10, 2007

Great recipe to take to family gatherings, esp. since it's best made the day before. Only change I made was using canola oil instead of olive oil (I'm allergic). Might try sesame oil next time. Will definitely make again and again.

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Jezze

	Cooking Level: Expert
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Reviewed: Jan. 4, 2007

This is a very good salad... It had a good tangy taste. I would encourage you not to take a short cut on the refridgerator time. The only change I will make on this recipie is to cut the carots into thinner slices My family loved it! I served this great salad while all the kids were home for the holidays. -- enjoy!

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Reviewer:

quadzero

	Home Town: Le Mars, Iowa, USA Living In: Kansas City, Missouri, USA
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Reviewed: Jan. 1, 2007

This was a bit too different for us. If I would make it again, I'd cook the carrots for longer and I'd double the dressing, so the carrots won't be dry.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Oct. 29, 2006

I made this without cooking the carrots and used honey instead of Splenda. Delicious!

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Reviewer:

Travisalta


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Reviewed: Oct. 12, 2006

I actually don't like carrots but A friend brought some carrots over for me to cook and there were so many i was able to do several different things with them and this recipe was the best. She loved it!! I felt so good I had to tell her it wasn't my own, but that I got it from you and she still loved it, so kudos to you and thanks!!!

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Jen V,LMT

	Cooking Level: Expert Living In: Graniteville, South Carolina, USA
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Reviewed: Aug. 19, 2006

This was interesting. It's a very good combination of sweet and savory. I made it raw and shredded the carrots so they'd be tender and absorb the flavor. Instead of Splenda, I used 2 tsp of agave nectar (a natural sweetener). After tasting it, I added a touch more olive oil, cider vinegar, cinnamon, and ginger. And I used 4 dashes of cayenne--just enough to give it some heat, but not enough to burn your mouth. I bet this would be good topped with slivered almonds.

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Reviewer:

KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Aug. 4, 2006

I didn't really find this to be much more than the sum of its parts. However, I ended up throwing it into a stir-fry with some tofu and other vegetables, and it tasted good in there... Maybe it would be better with another vegetable added in... possibly cucumber?

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lily p

	Cooking Level: Intermediate Home Town: Pembroke, Ontario, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Aug. 2, 2006

I've gotten nothing but great compliments on this recipe. It's so yummy and healthy. Try it without cooking the carrots--even better!

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Reviewer:

smartpig57


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Reviewed: Nov. 25, 2005

I brought this dish to a Thanksgiving potluck, and it went over very well. I left out the raisins, added some chopped cilantro, and held back on the garlic. It was delicious!

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Reviewer:

KrisBob


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