Reviewed: Jan. 7, 2013

My wife says we will grate the carrots the next time, but we loved it.

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Reviewer:

geebutt

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Reviewed: May 20, 2012

Wow, really tasty! I used white vinegar, regular sugar, and left out the raisins, which shows this recipe is flexible. These are sweet without being sugary.

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Reviewer:

MPEPLIN

Reviewed: Oct. 19, 2011

Used this as basic recipe. Used uncut baby carrots; subbed red wine vinegar; subbed honey; subbed regular salt and pepper; left out raisins; added cilantro as others suggested. All spices were Penzey's dried. Excellent!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Oct. 11, 2011

Mixed carrots with brown rice and fresh tuna. Yummy!

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Reviewer:

Moira

Reviewed: Aug. 18, 2011

Very good. I made it with 1 tablespoon of honey instead of the Splenda, and I used heirloom carrots to make it prettier. A hit. As someone else did, I may use dried cranberries instead of raisins next time.

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Reviewer:

HelenS

Reviewed: Jul. 16, 2011

Wasn't real crazy about this. Kids tasted it but refused to eat it (3 and 5 yr). I think it has potential if it had more of an asia emphasis - maybe a little sweeter, rice vinegar instead of cider, omit garlic and cumin? Not sure. I will probably try a different recipe altogether next time than trying to modify this.

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Reviewer:

hike4diamonds

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

I liked this more than my husband did. It's just the two of us so there were lots of leftovers, and we got a bit sick of them after a couple of days. Never the less, I usually am not a huge carrot fan and I liked this different way to eat them - fresh, tasty, spicy/sweet/sour. Will probably make again, but halve the recipe.

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Reviewer:

eddico

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

Reviewed: Sep. 19, 2010

I have prepared this several times and it is very good. People who were certain they would hate it, really liked it . I have always used sugar because that is what I had but will try honey. I use raw carrots and shred them in the food processor. I found the small shred to be better that the longer shred. It seems to absorb the flavors better and is neater to eat.

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Reviewer:

crimsoncat

Reviewed: Jul. 8, 2010

I made this dish exactly as written the first time and really liked the flavor, but my husband and I weren't wild about the texture of the cooked carrots. The next time I made it, I just shredded the raw carrots and added the dressing, and we liked it much better and it took less time to prepare. The flavor really does intensify if you wait 1-2 days before eating.

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Reviewer:

EDDIEB1

Cooking Level: Expert

Home Town: Hanford, California, USA

Reviewed: May 15, 2010

I made this for a church potluck. I did double the recipe with honey instead of artificial sweetener and didn't include raisins because I didn't have ay. Almost all of it was eaten and some people did come back for seconds. I think next time, I will leave out the cinnamon. Other than that, it's definitely a different flavor that I'll try again.

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