Classic Carrot Salad Recipe
This salad can be served right away. It also keeps well in the fridge for an hour or two if you want to get your dinner side dish prepped and crossed off the list.
If you want to make it further ahead, grate the carrots and prep the apples, then toss them with a bit of lemon juice or apple cider vinegar to prevent browning. Wait to combine with the mayo until closer to serving.
Prep time: 15 minutes Yield: Serves 4
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
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
Julienned carrots will make a crunchier hardier salad than using shredded carrots.
Sometimes I use Sir Kensington mayonnaise or Miracle Whip in place of regular mayonnaise.
This recipe was inspired by Simply Recipes' Classic Carrot Salad