Moroccan Carrot Salad

2 (10-ounce) packages pre-shredded carrots

1 cucumber, seeded and chopped

1 cup golden raisins

 

Dressing:

1 lemon, juiced

1/2 cup, chopped cilantro leaves

1 teaspoon ground cumin

1/2 teaspoon paprika

1 pinch cayenne

1 teaspoon honey

1/4 cup extra-virgin olive oil

 

In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.

 

For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.

 

Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.