Friday, July 17, 2015

ChezCindy: Old Fashioned Carrot Salad

Old Fashioned Carrot Salad
Traditionally, when making carrot salad the carrots are grated.  In this recipe I recommend an updated cut for the carrots.  Grating the carrots can create a mushy salad.  Shaving the carrots into ribbons yields a more palette pleasing texture, as the ribbons hold their shape better than the small grating.  The dressing is mayo, with lemon to brighten the flavor, just a hint of onion from thinly sliced green onion tops, and plump golden raisins.  That's it.  Pretty simple, but oh so delicious.  Ready for your next picnic or lunch box snack.
Old Fashioned Carrot Salad
2 lbs. carrots
4 tablespoons mayonnaise
1 scant teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons sugar
1/4 cup golden raisins
1 tablespoon thinly sliced green onion tops
1/2 teaspoon salt
black pepper to taste
Begin by cleaning the carrots, removing a thin outside layer with the vegetable peeler.  Lay the carrot on the cutting board.  Place the peeler at the top of the carrot, pulling it across the length of the carrot to make a long thin ribbon.  Pull several ribbons across this side, then rotate the carrot to make ribbons from 4 "sides" of the carrot.  Your carrot will end up looking like a long funny square with a knob at the top. 
Make the dressing in a large bowl by placing the mayonnaise, lemon zest and juice, sugar, salt and pepper in the bowl.  Whisk to combine.  Add in the carrot ribbons; toss together with the dressing to combine.  Sprinkle in the green onions and raisins.  Stir to combine.  Chill until ready to serve. 

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