This Kitchen’s Best Carrot Salad Recipe
As far as salads go, my favorites are the ones with little or no lettuce. (Hear me out.) I think I’ve had one too many plates of wild greens dressed with good intentions and Calendula petals. I need more. Give me a warm German potato salad or a wilted spinach swimming in bacon drippings and cider vinegar. Is there any better texture and flavor combo than a Waldorf salad?
Another one of my favorite lettuce-lacking salads is all about the carrot. It’s fresh, crunchy, lasts for days and surpringly has no mayonnaise in it. (You read right.) Plus I get to use my favorite kitchen tool, my vintage WONDER SHREDDER PAT. 1,768,462 to grate the carrots into narrow shoe-string strips. (Caution: watch those fingers.) I usually make a big batch as it makes for a great quick, healthy snack all week.
RECIPE: World’s Best Carrot Raisin Salad
- 2 pounds of carrots
- 2 T. olive oil
- 2 small limes
- 1 T. Sugar
- 1/2 Cup golden raisins
- 1/2 zante currants
- pinch of salt
- pinch of pepper
Grate carrots, use fine grater
Add raisins and currants
Mix olive oil, lime juice, sugar, salt, pepper
Pour dressing over carrots and raisins
Refrigerate, toss again before serving
Sometimes I add orange zest and chopped candied orange peel or a tablespoon of orange marmalade for an added twist.
There you have it: crunchy carrots, chewy sun-dried fruit, sweet, sour and delicious.
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