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Nutritional Guidelines (per serving) | |
---|---|
170 | Calories |
9g | Fat |
23g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 170 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 1g | 7% |
Cholesterol 5mg | 2% |
Sodium 203mg | 9% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 9% |
Total Sugars 16g | |
Protein 1g | |
Vitamin C 3mg | 14% |
Calcium 29mg | 2% |
Iron 1mg | 3% |
Potassium 294mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This carrot salad is a flavorful and colorful side dish to serve with a holiday meal, everyday dinner, or your next cookout. For winter holidays, you can replace the raisins with dried cranberries. Pineapple chunks are an excellent addition as well, especially with a Christmas or Easter ham dinner. Even though the salad is a simple preparation with just a few basic ingredients, the flavors are amazing.Â
Multicolored carrots make a beautiful salad if you can find them. Look for them at local farmer's markets and grocery stores when they're in season. Trader Joe's sometimes has "rainbow carrots."
Ingredients
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6 to 8 medium multicolored carrots (about 3/4 pound)
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3/4 cup raisins
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1/3 cup mayonnaise (or to taste)
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1 tablespoon granulated sugar (or to taste)
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2 teaspoons lemon juice (or cider vinegar)
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1/4 teaspoon salt (or to taste)
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Optional:
Black pepper (to taste)
Steps to Make It
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Gather the ingredients.
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Peel the carrots, rinse them under cold water, and then dry them with paper towels.Â
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Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
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In a large bowl, combine the carrots with the raisins.
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In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
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Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.
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Enjoy!
Tip
- Make It Ahead: Prepare the salad up to 48 hours in advance. Cover the bowl and keep the salad refrigerated until serving time.Â
Variations
- Omit the sugar and add 1 1/2 to 2 tablespoons of honey.
- Add 1/2 to 3/4 cup of drained pineapple chunks or drained crushed pineapple in addition to the raisins.
- Peel, core, and chop or shred a medium sweet apple and add it to the salad along with the raisins.
- Replace the raisins with dried cranberries or "Craisins."
- Add about 4 to 5 tablespoons of blanched slivered almonds or sunflower seeds for some extra crunch.
- Add about 1 cup of shredded green or purple cabbage to the carrots. Just keep in mind purple cabbage will color the mayonnaise, so it should be added just before serving.Â