The Yummiest Carrot Raisin Salad
And It’s Healthier, Too
I don’t remember the first time I had carrot raisin salad, but I do remember how astonishing and unexpected it was — an explosion like POP ROCKS in my mouth, the flavors awakening every taste bud on my tongue. All at once.
Zing — carrots!
Zing — raisins!
Zing — dressing!
Yum — exquisite combination!
All these years later, even though it’s been bumped from the top of my best thing I’ve ever eaten list, it’s still one of my favorites.
Of course I’ve sampled different recipes for carrot raisin salad in my day, but now that I’m older and wiser (that part is up for debate, but I think the years of therapy continue to be helpful), I opt for a healthier version of the CR salad. One without mayo and sugar.
I don’t remember where I got this recipe from, so apologies if I’m unintentionally lifting it from somewhere or from someone. It’s just too good not to share. And it’s quick and easy to make! And since I’m a lazy cook, I’ve included my shortcuts.
My Favorite Carrot Raisin Salad Recipe
Ingredients for the Salad
Put in a bowl:
3 cups of peeled and grated carrot (approx. 3 large carrots)
(I use a 1-lb package of baby carrots because they’re already peeled, and I put them in my food processor to make quick work of the grating part because grating carrots grates on me.)(teehee)
½ cup of raisins
(Maybe I use ½ a cup. I dunno. I just eyeball it and stop adding them when there’s enough to suit my preference.)
Ingredients for the Dressing
Juice of 1 lemon
Equal amount of honey
Whisk the honey and lemon juice together, then pour it over the carrots and raisins and mix well. Chill until it’s time to dish it up. I think the flavor is best after it’s been in the fridge for at least 5 hours, but you do you.
Of course, organic ingredients are best.
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