Carrot and Raisin Salad
This Carrot and Raisin Salad is bright, refreshing, and creamy with a hint of curry. Perfect for quick meals or potlucks!
Equipment
- Grater or food processor
- Mixing Bowl
- Measuring cups and spoons
- Whisk
- Serving platter or bowl
Ingredients
- 1 cup mayonnaise creamy base of the dressing
- 2 teaspoons curry powder adds a warm, aromatic flavor
- 2 teaspoons kosher salt enhances all the flavors in the salad
- 1 teaspoon cayenne a touch of heat to balance the sweetness
- 1 lemon juice juice of 1 lemon, fresh acidity to brighten the dish
- 1 lb carrots peeled and shredded (about 4 cups)
- 2 cups raisins adds sweetness and chewiness
- 1 cup parsley fresh and chopped, for a fresh, herby finish
Instructions
- In a mixing bowl, combine the mayonnaise, curry powder, kosher salt, cayenne, and the juice of one lemon. Whisk these ingredients together until you achieve a smooth, creamy dressing.
- Using a grater or food processor, shred the carrots until you have about 4 cups. Make sure to peel them beforehand to remove any bitterness from the skin.
- In a large mixing bowl, add the shredded carrots and raisins. Pour the dressing over the carrot and raisin mixture and stir well to combine, ensuring everything is evenly coated.
- Finally, fold in the chopped parsley for a burst of freshness. This not only adds flavor but also makes the salad visually appealing.
- For the best flavor, let the salad 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.
Notes
- For added texture, consider including chopped nuts like walnuts or pecans.
- This salad can be made a day in advance, making it a great option for meal prep.
- Adjust the amount of cayenne pepper to suit your taste or omit it for milder flavor.
- Adding a pinch of cinnamon can give a lovely depth to the flavor profile.
- Store in an airtight container and consume within 3 to 5 days for best freshness.