Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Shredded carrots 1 tb Cumin seeds or ground cumin
1/4 c Raisins 1/2 c White vinegar
1 Red bell pepper; thin sliced 1/4 c Honey
1/4 c Chopped fresh parsley Salt and pepper; to taste

In a large bowl, combine the carrots, raisins and red pepper; toss.
Add the parsley and cumin; toss again. Add the vinegar, honey, salt
and pepper; toss one more time, and serve.

Yield: About 3 cups.

From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John
Willoughby. New York: William Morrow Co., 1994. In Mary MacVean's
"New Cookbook Features Food with Flavors So Cool, They're Hot"
10/13/94 AP article in "The (Elizabethtown, KY) News-Enterprise." Pg.
2D. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-17-94

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