When I was a kid, we used to have Carrot and Raisin salad all the time. I’m pretty sure the sole ingredients were shredded carrots, raisins, and mayonnaise. I loved it! But these days I want something a little healthier. Also, I want something I can take to a potluck or family gathering and not have to worry about it sitting out unrefrigerated. Food poisoning is a real bummer. Time for a make over!
This recipe is about as simple as it comes, but with a few twists to make it sophisticated and different. Mint is easy to find (and pretty easy to grow, even on a window sill) and is what sets this Carrot and Raisin salad apart. This recipe can easily be doubled or tripled so it’s great for parties. Make this for dinner, or bring to your next potluck, and you’ll be a hero!
Carrot and Raisin Salad
(From Martha Stewart’s Living Cookbook)
Ingredients:
- 1 pound large carrots
- 3 tablespoons golden raisins (I usually use closer to 1/4 cup – I love raisins!)
- 2/3 cup fresh mint leaves, cut into 1/4-inch strips
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- salt and pepper to taste
Directions:
- Grate the carrots on the large holes of a box grater or with a food processor using the grater blade. In a large bowl, combine the carrots with the raisins, mint, lemon juice, and olive oil. Season with salt and pepper and toss to combine well. Keep in the refrigerator until ready to serve (I think it tastes better chilled.)
Explore, experiment, enjoy! — Dana
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About Dana Kim
Dana, this looks really good. I’m about to start the 7 Experiment with Megan, so this isn’t on my list of foods for the next few weeks, but as soon as I am able, I am definitely giving this a try! Looks Delicious!!!!