Rainbow Carrot and Raisin Salad

Rainbow Carrot and Raisin Salad

I love a good carrot and raisin salad.  It’s one of those salads I remember from when I was a kid. Carrots work so well in a salad, because they retain crispness. So this is also a salad you can make and eat right away, or make ahead of time and enjoy even a few days after making it.

I used rainbow carrots for this version of carrot and raisin salad. I love the vibrant colors that the rainbow carrots add to the dish. I can’t always find them, so when my local produce market has them, I take advantage and stock up.

I kept it pretty simple: shredded carrots, raisins, a honey dressing and some herbs. A lot of carrot salads are made with mayonnaise based dressings. That’s fine, but I wanted something lighter with this salad.

This is a recipe you can toss together in just a few minutes. Great for last minute summer parties.

Of course, you can use any carrots in this recipe. It will taste just as nice.

 

So here is my recipe. Hope you will give it a try.

Rainbow Carrot and Raisin Salad

3-4 good sized carrots- peeled and shredded fine- you want 4 cups of shredded carrots

1/2 c. raisins

1/2 c. apple cider vinegar

1/3 c. oil- I used avocado oil- use what you like

3 T. honey

2 T. chopped parsley

1 t. celery seed

1 t. salt, or to taste

1 t. hot sauce, or to taste

In mixing bowl, combine the carrots and raisins. In smaller bowl combine the rest of the ingredients, whisking until well mixed. Toss the honey mixture over the carrots and raisins until evenly coated. Cover salad, and chill until ready to eat. Serves 4-6.

Note: You can eat the salad right away, but I prefer to make it at least 30 minutes ahead and give the flavors a chance to mingle.

These rainbow carrots are purple on the outside and orange in the middle!

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