Carrot and Raisin Salad
This Carrot and Raisin Salad is a vibrant delight! A creamy, curry-infused dressing coats sweet carrots and chewy raisins for a refreshing side dish.
Equipment
- Large Mixing Bowl
- Grater or food processor
- Measuring Spoons
- Serving dish
Ingredients
- 1 cup mayonnaise
- 2 teaspoons curry powder
- 2 teaspoons Kosher salt
- 1 teaspoon cayenne pepper
- 1 Juice of 1 lemon
- 1 lb carrots, peeled and shredded (about 4 cups)
- 2 cups raisins
- ½ cup fresh parsley, chopped
Instructions
- Begin by peeling the carrots. Once peeled, use a grater or food processor to shred the carrots into fine pieces. You should have about 4 cups of shredded carrots by the end of this step.
- In a large mixing bowl, combine the mayonnaise, curry powder, Kosher salt, cayenne pepper, and lemon juice. Whisk them together until the mixture is smooth and well-blended.
- Add the 2 cups of raisins to the dressing in the bowl. Stir gently to coat the raisins evenly with the dressing.
- Add the shredded carrots to the bowl with the dressing and raisins. Fold the mixture together until all the carrots are well-coated with the dressing.
- Finally, sprinkle the chopped parsley over the salad. Gently mix it in to add a fresh touch and a pop of color.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a side dish or a light lunch option.
Notes
- For added crunch, consider incorporating diced apples or chopped nuts.
- Store leftovers in an airtight container; they'll keep well for up to three days.
- Adjust the cayenne pepper for more heat according to your taste.