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August 12, 2011
Carrot Raisin Salad
Memorable Salads
Prep time:
10 minutesChilling time:
30 minutes“As kids, we preferred eating our carrots in this crunchy, raisin-studded salad rather than cooked.”
Ingredients
Serves 8
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon honey
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon lime juice
- Grated zest of 1 medium orange
- 1/4 teaspoon salt
- 8 medium carrots, peeled, coarsely shredded (about 2 cups)
- 1/4 cup raisins
- 1/3 cup chopped cashews
Directions
1
For the dressing, combine sour cream and milk in a small bowl. Combine the honey, orange juice concentrate, lime juice, orange zest and salt in another small bowl; add to sour cream mixture. Stir until well blended; set aside.
2
Combine shredded carrots and raisins in a large bowl. Add dressing and toss to coat thoroughly. Cover and refrigerate for about 30 minutes.
3
Just before serving, toss salad again and sprinkle with cashews.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Since carrots are the star of this salad, Grandma liked to buy fresh, green-topped bunches for shredding. Because these carrots were usually young and tender rather than old and woody, she didn't peel them. Instead, Grandma scrubbed the carrots well with a vegetable brush under running water. This not only cut down on preparation time but also retained more of the carrots' flavor and nutrients.
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