This salad can be served right away, making it an excellent choice for those who are short on time yet still want to enjoy a fresh and vibrant dish. The crisp textures and bright flavors create an appealing side that complements a variety of main courses. Additionally, if you find yourself in a situation where you need to prepare your meal in advance, this salad keeps well in the fridge for an hour or two. This feature allows you to get your dinner side dish prepped and crossed off the list, freeing you up to focus on other elements of your meal or simply enjoy some relaxation time before dinner.
If you want to make it further ahead, you can take a few simple steps to ensure the ingredients remain fresh and flavorful. Begin by grating the carrots, which adds a delightful sweetness and crunch to the salad. Next, prep the apples by slicing or dicing them, depending on your preference for texture. To prevent the apples from browning and losing their appealing color, toss them gently with a bit of lemon juice or apple cider vinegar. This not only preserves their vibrant appearance but also adds a subtle tang that enhances the overall flavor profile of the salad. It is advisable to wait to combine the grated carrots and prepared apples with the mayonnaise until closer to serving time. This ensures that the salad maintains its crispness and does not become soggy, allowing you to present a dish that is as visually appealing as it is delicious.
Prep time: 15 minutes Yield: Serves 4
Ingredients
3 to 4 cups freshly grated or julienned carrots (from 4 to 6 medium-sized carrots) (Chef's Note: 1)
1/2 to 1 cup raisins (regular, golden, craisins or a mix)
1 or 2 stalks of celery, chopped
1 large apple, (peeled or not, your preference) cored and chopped
1/4 to 1/3 cup mayonnaise (Chef's Note: 2)
1/2 tablespoon of apple cider vinegar
Directions
Gently combine all ingredients in a medium sized bowl. Cover and refrigerate until ready to serve.
If you don't care for mayonnaise or just want to switch this salad up, replace the mayonnaise with one of these dressings:
Greek yogurt with a bit of honey
Lemon juice and honey
Splash of fresh-squeezed orange juice
Salad dressing, like thousand island or poppy seed
Vinaigrette with red wine vinegar and olive oil
Chef's Notes:
Julienned carrots will make a crunchier hardier salad than using shredded carrots.
I use avocado mayonnaise in place of regular mayonnaise.
This recipe was inspired by Simply Recipes' Classic Carrot Salad
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