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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Combine carrots and salt in a mixing bowl tossing to distribute the salt.
  2. Heat oil in a small skillet over moderate heat.
  3. Add mustard seeds to the hot oil and remove from heat after 3 seconds.
  4. Pour hot oil and mustard seeds over the carrots.
  5. Add lemon juice and raisins and mix well.
  6. Serve chilled or at room temperature.
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