Bright Shredded Carrot Salad with Persian Lime Oil

Ingredient Spotlight. Our Persian Lime Infused Olive Oil is fragrant and zesty, crushed with whole limes for a bright, aromatic lift that fresh juice alone can't reach. A splash of our Honey Ginger White Balsamic Vinegar adds a warm, gingery sweetness that plays beautifully off the cumin.

Ingredients

• 6 cups carrots, peeled and grated
• 2 cups golden raisins
• 2 cups peanuts
• 1 small red onion, chopped
• 1 bunch green onions, thinly sliced
• ¼ cup Persian Lime Infused Olive Oil
• 2 Tbsp Honey Ginger White Balsamic Vinegar
• 2 Tbsp honey
• 1 Tbsp garlic, minced
• Juice of 2 limes
• 2 tsp ground cumin

Instructions

1. In a large bowl, toss the grated carrots with the raisins, peanuts, red onion, and green onions.
2. In a small bowl, whisk the Persian Lime oil, Honey Ginger balsamic, honey, garlic, lime juice, and cumin until smooth and glossy.
3. Pour the dressing over the carrots and toss until every strand is coated and gleaming.
4. Let it sit 15 minutes so the flavors settle, then finish with a final drizzle of Persian Lime oil and a few extra green onions for a fresh, aromatic top note.

Chef's Notes

• Toast the cumin in a dry pan for 30 seconds before whisking it in — blooming the spice makes it warmer and rounder.
• Grate the carrots on the large holes of a box grater for the best crunch.

Make It Yours

• Trade the peanuts for our Pepitas for a nut-free version with the same satisfying crunch.

Allergens: contains peanuts.

Persian Lime oil is one of our brightest pours — come taste it and dream up your own uses at the shop.