CARROT SALAD RECIPES RAISINS RECIPES

Name: Carrot Salad
Prep time: 5 min
Total time: 10 min
Yield: 6-8 servings
Ingredients: 3 tbsp. mayonnaise; 3 tbsp. coarse grain Dijon mustard; 3 tbsp. apple cider vinegar; 3 tbsp. honey; 1 tsp. salt; 1/2 tsp. ground black pepper; 2 10 oz. bags matchstick carrots; 1 red apple, cut into matchsticks; 1/2 c. chopped toasted pecans; 1/2 c. raisins; 2 tbsp. fresh parsley, chopped

BEST CARROT SALAD RECIPE - HOW TO MAKE CARROT SALAD

Best Carrot Salad Recipe - How to Make Carrot Salad image

Bursting with color and flavor, this carrot salad features a tasty mix of crunchy pecans, sweet apple, and chewy raisins tossed in a tart and creamy dressing.

Provided by By Josh Miller

Categories Easter spring Summer salad side dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

3 tbsp. mayonnaise
3 tbsp. coarse grain Dijon mustard
3 tbsp. apple cider vinegar
3 tbsp. honey
1 tsp. salt
1/2 tsp. ground black pepper
2 10 oz. bags matchstick carrots
1 red apple, cut into matchsticks
1/2 c. chopped toasted pecans
1/2 c. raisins
2 tbsp. fresh parsley, chopped

Steps:

In a medium bowl, stir together the mayonnaise, mustard, vinegar, honey, salt, and pepper for the dressing until smooth.
Add the carrots, apple, pecans, raisins, and parsley to the dressing mixture; toss together to coat. Serve immediately, or refrigerate up to 1 day.

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS RECIPE ...

Carrot and Beet Slaw with Pistachios and Raisins Recipe ... image

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Provided by We Are The Rhoads

Yield 6 Servings

Number Of Ingredients 12

Ingredients

2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios

Steps:

Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

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