A very healthy side salad indeed

carrotraisonsalad

After a year and half or so of blogging, I am beginning to feel like I am getting recipe amnesia.  There are some things I cook that are such a part of my repertoire that I am certain I have shared the recipe with you.  I make the most delicious, the healthiest, thebest ever carrot raisin salad…. and I was sure it was on this blog until I did a search of the recipes here and found out that I had omitted it.  What a terrible omission!

 

I make carrot raisin salad whenever I need something quick and tasty to eat during a barbecue.  I make this salad for people I love because I know it makes them healthy and happy and I used to make it a lot when I took my lunch to work ages ago. (Which is a habit that I should go back to, but can’t seem to do.  I am a bit of a hermit and eating at home suits the hermit habit better).  This salad is so clean and healthy tasting that it never occurred to me that some people cannot even stand the sight of carrot raisin salad.  Carrot raisin salad is absolutely scorned by some people!  Back when I used to bring lunches, I brought a big container of carrot raisin salad.  I had been looking forward to eating it all day.  When I opened the container and one of my coworkers saw the bright orange glare of my salad he exclaimed “Ewwwwww!   Carrot Raisin salad!  Gross!!”  Hmmm… now that I think about it, maybe that’s why I don’t take my lunch to work anymore. Anyway, please don’t listen to my coworker.  This is no ordinary carrot raisin salad.  Please try it even if you aren’t a big fan.  I think you may be surprised by how much you like this version.

 

A note:  Use fewer carrots if you like a sweeter moister salad.  More if you want a milder carrot raisin salad.  The last time I made this, I realized that I no longer measure the carrots.  I shredded three enormous farmers market carrots and I’d estimate that they yielded at least seven cups of carrots.  The salad was very mellow and delicious with less dressing and raisins to carrots.  Also, I cannot remember where this recipe came from but I acquired it years ago during the low fat craze.  I prefer to stick with the original intention of this salad to be low fat and make it with reduced fat mayo. It is not very rich this way.  You can certainly make it with full fat mayo (I have before) but you may want to adjust the mayo to your taste, using real mayo will make the flavor richer.

 

Carrot Raisin Salad

4 cups (or more) shredded carrots

 

½ cup raisins

 

3 tbsp reduced fat mayonnaise

 

1 apple, shredded

 

½ cup natural apple juice

 

Shred the carrots and the apple in a food processor (you’ll be happy you didn’t have to do this by hand).  Combine all of the ingredients in a large bowl, mixing the salad well.  Cover and chill for at least one hour before serving to allow the flavors to blend.  Mix again before serving to make sure the dressing is distributed throughout the salad.

 

 

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2 Comments

  1. Echo said,

    May 21, 2009 at 7:14 pm

    i recently made the nearly famous broccoli salad from souplantation/sweet tomatoes known as joans broccoli madness, which is made with a half a cup of sugar (i subbed out splenda, i know, artificial sweeteners are the devil) a half cup of sugar and i believe a half cup of mayo, mixed, for dressing, tossed into broccoli, cashews, raisins, and bacon bits…

    thats what usually goes into it…me? i cant stand fat free mayo…just cant…but there is something i like…and eat in a million different ways…what is it? greek yogurt.. one package of 0% fage is 90 cals, way WAY high in protein and nutrients, and has the taste and consistancy of…well, sour cream, but seriously, its great stuff.

    the only down side is that if you leave it to set too too long, vinegar will curdle the dairy and turn it into cottage cheese, but that would take a while,

    anyway, sorry my brain is scattered, it might taste good in your carrot salad if you ever feel like giving it a try

  2. Mimi said,

    May 21, 2009 at 8:32 pm

    Thanks for the suggestion Echo. Yogurt is a wonderful thing! It can be used for so many different things. I might give it a try!

    Joan’s broccoli madness is yummy but I’m not surprised about the sugar. If it were me, I would sub a slight amount of honey or maple syrup for the sweetener. I am in the camp that has a gut feeling that Splenda will be found to be bad for us later on down the road. Honey and maple syrup at least have trace amounts of nutrients and a little goes a long way!!


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