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.
Congtatulations on the Times (London) “best of” food blog listing! I put you on my “Favorites” list as soon as I found your blog a few weeks ago. I knew I was on to something good…
Hi again – Okay, this blog-reading is becoming addictive. I howled at the comments by Paula, referring to the use of “potluck purgatory”. Who of us hasn’t stood before a “buffet” and viewed the 20 or so items on it only to realize that they all came from one huge vat – now they have individual “titles” and STILL all taste the SAME. Yuck! Now I have to go back to reading! BTW – we are former Texans in that we vacationed there in spring break – in the valley, kids-in-tow, 13 times – so we qualify, right? Edith.
I love C&R salad, one year after the birth of my second son, I only ate C&R salad for a few weeks and lost most of my baby fat…I didn't do this on purpose, my mom had made some and I just couldn't stop eating it. The pounds started falling off so I just kept eating it…however, her version had the pineapple and mayo in it. I don't think I have had it since, that son is now 23 years old. I had forgotten about it until I saw your blog…brought back wonderful memories…which is what your food selections do for me….So now, i am going to make me a batch using your version with yogurt. I am Mexican and a native of San Antonio and your recipes make me homesick…i have lived in Washington, DC, for 21 years now…I will move back home one day but until then, I just LOVE, LOVE reading your stories. I just came back from a visit home and of course I came back with my stash for the year, which included 3 suitcases full of frozen barbacoa, menudo, chorizo, tamales and tortillas…yep,set for the year.
Teresa
Your story sounds similar to mine. As a kid, was never a big fan of raisins nor carrot raisin salad. Throw in mayo and canned pineapple and it was definitely not going near my mouth. But now that I’m older, like you, my palate “appreciates” ingredients that were forbidden before and after looking at your recipe, I think I’ll give it a try. The greek yogurt won me over! 🙂
What a great salad! We make it many different ways. My favorite is:
– shave the carrots into ribbons with the veg pealer instead of chopping
– light mayo instead of yogurt
– small can of drained chopped pineapple
– couple of handfuls of salted peanuts
– green onions/scallions
– lots of fresh ground pepper