Carrot and raisin salad is a classic Spring offering that includes fresh carrots and dried fruits in a sweet creamy dressing.
Carrot and Raisin Salad
By Sue Lau | Palatable Pastime
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Carrot and Raisin Salad is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week’s theme is Easter recipes.
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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 Family Holidays, 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 all year round.
Sunday Funday
Easter Recipes
- Chocolate Bunny Hot Cocoa Bombs from Amy’s Cooking Adventures
- Bunny Mary from Culinary Cam
- Aloo Matar Kheema Masala- Malvani Style from Sneha’s Recipe
- Carrot and Raisin Salad from Palatable Pastime
- Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
- Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu
Carrot and Raisin Salad
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Carrot and Raisin Salad
Carrot and Raisin Salad
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
Instructions
- 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.
Notes
Nutrition
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