Classic retro carrot salad with raisins and nuts.
Carrot and Raisin Salad
By Sue Lau | Palatable Pastime
This is a very retro salad that I sometimes crave along with apple waldorf salads. Both versions that I make are lightly sweet with a bit of coconut, the way I have been making them since the 1970’s.
Rather than something I would serve as a salad course per se, although you could, I often find myself eating things like this towards the end of a meal in lieu of a dessert. Of course at times like Thanksgiving, this is welcome on the table all around. And children love it. And while sometimes carrot salads can be more suitable for the Spring months, the addition of pecans makes this a better treat for autumn and fall.
I hope you enjoy! Until tomorrow- when I am sharing my recipe for vegetarian Reuben sandwiches for World Vegetarian Day and a #SundaySupper event–
Have a great Saturday! I am off to the farmer’s market at Findlay!
~Sue
Carrot and Raisin Salad
Prep: 20 minutes
Chill: 1 hour
Ingredients:
- 12 ounces finely grated carrot
- 1/2 cup golden raisins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped toasted pecans
- 1/2 cup powdered sugar
- 1/2 cup mayonnaise
- 1 tablespoon milk
Method:
- Tossed together the carrots, raisins, coconuts and pecans.
- Stir together the mayonnaise, powdered sugar and milk in a small bowl and fold into the carrot mixture.
- Chill before serving.
From the kitchen of palatablepastime.com
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