Old-Fashioned (but not for long)

I like the look of Carrot-Raisin Salad and the sweet hit it gives on my plate that is otherwise all about savoury food.  What I dislike is the deli-style mayonnaise-based carrot-raisin salad that is typically the version that springs to one's mind.  To update this old classic, citrus and raw ginger give this dish a fresh and zesty new lease on life.

Carrot-Raisin Salad
(from Clean Food by Terry Walters, pp. 56 - with some modification by me)
Serves 4

1/4 cup nuts or seeds (try walnuts, sunflower seeds, or pine nuts)
3 cups grated carrots
1/2 cup raisins
4 cups boiling water
Zest and juice of 1/2 a lemon
Juice of 2 oranges
Zest of 1 orange
1 teaspoon grated fresh ginger
1/4 teaspoon of sea salt

Toast nuts or seeds in a dry skillet over medium-low heat until fragrant and toasted shaking the pan occasionally to avoid burning (approx. 5 minutes).  Remove from heat and let cool. OR skip this step and just sprinkle raw nuts or seeds on top of the salad before serving.

In a large bowl, combine carrots and raisins.  Cover with boiling water, let sit for 30 seconds, drain, rinse with cold water and drain completely.  Stir in juices, zests, ginger, and salt.  Refrigerate until cold.  Sprinkle with the toasted (or raw) nuts or seeds just before serving (otherwise they'll get soft and lose their crunch).