Recipe: Carrot-Raisin Slaw (using red bell pepper and parsley and a honey dressing)

CARROT-RAISIN SLAW

2 cups shredded carrots 
1/4 cup raisins 
1 red bell pepper; thinly sliced 
1/4 cup chopped fresh parsley 
1 tbsp cumin seeds or ground cumin 
1/2 cup white vinegar 
1/4 cup honey 
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
Source: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby