Wednesday, November 3, 2010

Recipe - Carrot & Raisin Salad

I'm hoping to start a "Recipe Wednesday" sort of feature on this blog.  I can't guarantee that I'll have something every week but I'm going to try!

I was raised in the south where sweet and savory salads ran rampant at potlucks, BBQ's, and family get-togethers.  Since many were made with pure mayo, it wasn't uncommon for you to get your monthly mayo quota in at one church potluck.  ;-)

This recipe is one of my favorites.  It's a classic southern recipe (or some friends have told me) and super easy to make.  It's best if you make it the evening before and then let it sit in the fridge overnight - that allows the raisins to release their juices and the carrots to soften.  The resulting salad is sweet, thanks to the natural sweetness of the raisins, and if you use farm-fresh carrots it's even better!


Carrot & Raisin Salad

  • carrots, grated (3 large ones make enough for 1 family meal or 2 meals for me)
  • raisins - as many or few as you want
  • mayo - enough to evenly coat the carrots and raisins
  • salt & pepper
  1. Toss carrots and raisins in a bowl - mix.
  2. Add enough mayo to evenly coat the carrot mixture - mix well.
  3. Season to taste with salt and pepper.
  4. Cover and place in fridge for at least 2 hours - overnight is better.
  5. Mix and serve.

1 comment:

  1. Oh yum! I grew up with this salad too--it was one of my Grandmother's but she grew up in Nebraska! Maybe learned it from a transplanted Southerner??


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