When we were visiting Florida over Christmas we went to a great little place called Pie’s and Plates which had a broccoli salad very similar to this one. It made think how I should be putting something like this in Z’s lunch’s instead of just plain old carrots or plain old raisins all the time (I won’t quit doing that but a little zip can’t hurt now and then). Carrot and raisin salad is so common that there’s actually a recipe for it in several of my cookbooks with slight variations. We tried out a couple and went with this recipe because of the diced apples, yum. It seams to be a very basic and versatile salad though. The almonds could be swapped for peanuts, the mayonnaise for sour cream. You could use a lemon or a lime or the carrots could even be replaced with yes, broccoli. Raisins are the only real guarantee here. J loved it, Z enjoyed it and I, well I like everything. So there you go!
Carrot and Raisin Salad
This recipe from 500 best sauces, salad dressings, marinades & more by George Geary.
- 3/4 c. mayonnaise or 3/4 c. organic sour cream (or a mix of both 1 to 1)
- 1 t. lime juice, fresh squeezed
- 1/2 t. sea salt
- 1/2 t. fresh cracked pepper
- 1 c. rasins
- 1 apple, diced
- 1/2 c. almonds, sliced
- 4 c. carrots, shredded (about 5 large carrots)
Whisk mayonnaise, lime juice, sea salt and pepper together in a large bowl. Add the rest of the ingredients and mix. Cover and refrigerate for at least an hour and up to two days.