Carrot and Raisin Salad
Creamy carrot and raisin salad with a curry-spiced mayonnaise dressing.
Equipment
- Medium Bowl
- Large Bowl
- Whisk
- Wooden Spoon
- Refrigerator
Ingredients
Ingredients
- 3/4 cupmayonnaise
- 2 teaspooncurry powder
- 2 teaspoonKosher salt
- 1/4 teaspooncayenne
- Juice of 1 lemon
- 1 lbcarrotspeeled and shredded about 4 cups
- 2 cupsraisins
- 1/4 cupparsleyfresh chopped
Instructions
Instructions
- In a medium bowl, combine 3/4 cup mayonnaise, 2 teaspoons curry powder, 2 teaspoons Kosher salt, 1/4 teaspoon cayenne, and the juice of 1 lemon. Whisk until smooth and set the dressing aside.
- In a large bowl, add 1 lb carrots (peeled and shredded, about 4 cups), 2 cups raisins, and most of the 1/4 cup fresh chopped parsley, reserving a small amount of the parsley for garnish if desired.
- Pour the dressing over the carrot mixture. Use a wooden spoon to stir gently but thoroughly until all ingredients are well coated.
- Cover the bowl and refrigerate for at least 1 hour and up to 4 hours to allow the flavors to develop.
- Before serving, stir the salad again to redistribute the dressing. Transfer to a serving bowl and sprinkle the reserved chopped parsley on top, if desired.
Notes
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please
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The dressing can be made up to 24 hours in advance. Keep covered in the fridge until ready to use.
The salad can be assembled up to 4 hours before serving. Let the salad sit out for 30 minutes before serving. Toss well with a large spoon before serving.
Leftovers will keep covered in the fridge for several days, although this salad is definitely best served the same day it's prepared.
NOTE:
If you make the mayo from scratch, remember:
Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them.
See the video near the top of the blog post for visual guidance. If you liked the video, please
subscribe to our YouTube channel
.
The dressing can be made up to 24 hours in advance. Keep covered in the fridge until ready to use.
The salad can be assembled up to 4 hours before serving. Let the salad sit out for 30 minutes before serving. Toss well with a large spoon before serving.
Leftovers will keep covered in the fridge for several days, although this salad is definitely best served the same day it's prepared.
NOTE:
If you make the mayo from scratch, remember:
Although the risk of contracting illness from raw eggs is minimal, those with a compromised immune system should avoid consuming them.