Carrot Salad - cooking recipe

Ingredients

1 lb. carrots
1/2 c. dried currants
juice of 1 lemon
juice of 1 orange
1/4 c. vegetable oil
1/4 c. chopped fresh mint
1/8 tsp. freshly ground black pepper

Preparation

Coarsely shred the carrots using a food processor or mandolene.
Toss carrots in a mixing bowl with remaining ingredients.
Cover and refrigerate.
Serve cold.