It always amazed me that one of the best selling side dishes on the menu at the tearoom that we had was the humble carrot-raisin salad.  It was always the first thing we ran out of and people always wanted to know the secret.

The funny thing is there was no secret.  Carrot raisin salad is just good in a simple, homestyle way.  There are all kinds of things you can do with it to dress it up but when it comes right down to it everyone likes it best just the old fashioned way.

Carrot raisin salad goes great with fried chicken, sandwiches, hamburgers, and about anything else you want to serve it with.

Because it is so simple the ingredients are important.  The carrots with the green tops are often more  fresh and sweet than the others.  And it does get better if it stands for an hour or so but don’t hold it more than 24 hours or it will get too watery. Toast the pecans in the microwave, watching carefully so they don’t scorch.

The only other thing is to grate the carrots with a coarse hand grater.  The food processor just does not do it the same and the flavors seem to be less intense..but that could be my imagination.

 Carrot Raisin Salad

8 organic carrots, peeled and grated

1/2 cup raisins

1/2 cup chopped toasted pecans

2 tbs light brown sugar

1/4 tsp Korintje cinnamon

1 tsp coarsely ground black pepper

1/3 to 1/2 cup Hellmann’s Mayo

Mix together and allow flavors to blend for one hour.  Makes 8 servings.

Image:Marye Audet

Post from: Baking Delights