Carrot and raisin salad
The end of February can be a very tiring time. You’re tired of wearing that long, black, down-filled coat that keeps you warm but makes you look like a stack of tires. You’re tired of the sun staying in the sky longer without generating any extra heat. And you’re tired of seeing at the farmer’s market only potatoes, winter squash, and carrots. Fortunately, with the carrots you can make a sweet salad that holds a promise of warmer days to come: carrot and raisin salad.
I’m a late convert to carrot and raisin salad. When I was in college I had a friend who would go nuts whenever they put some out on the salad bar. She’d eat bowl after bowl and I’d just be horrified. Who wants to eats shredded carrots with raisins? It just seemed like a bad combination.
And then there were the endless church suppers where you could always find a big bowl of it in potluck purgatory alongside the green jiggling Jell-O and fruit salad made with tiny marshmallows. Nope, carrot and raisin salad just wasn’t for me.
But then, I grew up and my palate changed. I’ve started to enjoy raisins. And I’ve always loved carrots. So one day I decided to take the plunge and make a batch.
I looked at the recipe that Luby’s uses, which for many seemed to be the carrot and raisin gold standard. It called for copious amounts of mayonnaise, but I thought I’d lighten mine up with Greek-style yogurt. It also called for pineapple, but I had some fresh juicy oranges on-hand so I used orange juice instead. I added some ginger and cinnamon for spice and found myself with a sweet, crunchy salad that was both fresh and satisfying.
Carrot and raisin salad has been good company the past few weeks. I know that it’s something that people serve year round, but for me it’s become that bridge between late winter and early spring. And during these final tiring days of winter—bright, crisp carrot and raisin salad has proven itself to be delightful refreshment indeed.
What do you put in your carrot and raisin salad?
Carrot and raisin salad
Ingredients
- 3 large carrots shredded (2 cups)
- 1/4 cup Greek-style yogurt
- 1/2 cup raisins
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/2 tablespoon mayonnaise
Instructions
- Mix together all the ingredients. Taste and adjust seasonings. Can add more yogurt or mayonnaise to taste, as well. Cover and refrigerate for at least 2 hours before serving.
What I don’t put in my carrot salad is mayonnaise or yogurt. I use the citrus juice, lemon or orange, and olive oil to make a vinaigrette instead.
I also make one that can be eaten warm or cold with caramelized garlic, ginger, chilies and sundried tomatoes. I add the carrots to cook just long enough to take off the raw edge. Finish with citrus juice and almonds when it’s time to eat.
I love carrot and raisin salad but don’t have a good recipe. This looks wonderful and vibrant!
Yummy!! I love the addition of ginger and yogurt!
Congratulations on making the London Times World’s Top 50 Food Blogs. You certainly have my vote!!!
Cheers,
~ Paula
I’m a native texan, still living in the lone star state. Oddly, I happen to be vegetarian, so often I’m not really into some of the “Texan” meat-centric recipes, but I still enjoy reading about them and your love for my beloved home-state. I grew up with carrot salad – my mom made it much as you described, though with just a spoonful or so of mayo, just enough to bring it together but not so that anyone noticed. Lightly toasted pecans were a must along with the raisins and pineapple. I think it’s best the first day, before the raisins get all fat and the pecans get squishy. As an adult I’ve started adding a bit of cumin and the smoky flavor goes really well with the sweetness. Personally I skip the cinnamon and ginger. Thanks for the fun post!
Sounds delicious! I will try this.