Gujarati Carrot Salad

6 medium carrots, peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons whole mustard seeds
1 tablespoon fresh lemon juice
1/4 cup raisins, soaked in hot water for 1 hour (optional)

Combine the carrots and salt in a mixing bowl, tossing to distribute the salt.

Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature.

Serves 4 to 6.