- Food and Cooking
Quick and Easy Recipes: Carrot Salad with Raisins, Tri-Color Carrot Salad
Carrots are not only delicious but they are also nutritious. They are rich in beta carotene, vitamin A, dietary fiber, antioxidants, and minerals and are valuable for maintaining good (eye) vision.
Carrots are great to eat raw but they can also be used to prepare delicious dishes such as soups, broths, salads, stews, cakes, puddings and more.
I love carrots and one of my favorite dishes to make and eat is carrot salad with raisins. All you need to make this delicious salad is under ten minutes of your time and a few ingredients.
Carrot Salad with Raisins
- Fresh carrots with leafy stems
- Golden Raisins
- Take your carrots, cut off the leafy stems, wash them, and peel off the skin.
- Take the carrots, shred them in a food processor, and then place the shredded carrots into a bowl. You can also use a manual shredder if you want.
- Take a handful of golden raisins, cut them in half, and add to the bowl with the carrots.
- Add a desired amount of salt, a few tablespoons of mayonnaise, and stir with a spoon.
- Sprinkle with some cinnamon and stir again. Now you are ready to eat.
Once you finish making the carrot salad with raisins, you can eat it right away or you can let it sit for a little bit for an even better taste. You can eat this carrot salad on its own, or you can eat it as a side dish to go along with potatoes, meat, or anything else you crave for. By making and eating this salad not only are you satisfying your taste buds but you are also doing your body and eyes a lot of good.
Tri-Color Carrot Salad
Tri-Color Carrot Salad
There are other carrot varieties besides the orange carrot. Among them are yellow carrots and maroon carrots, which are the color of beets on both on the outside and the inside with an orange color in the middle. To me it seems like a hybrid of beets and orange carrots, but I could be wrong.
It was only recently that I actually found yellow and maroon carrots for sale. I bought them along with organic orange salad and made a salad with them. All I did was wash, peel, and shred one of each type of carrot using a food processor. Then I added a pinch of salt some grated Parmesan cheese and a bit of Hellmann's mayonnaise. I mixed it all together and garnished with dried parsley. It was delicious.
I will be buying all types of carrots from now on, if I can find them at for sale that is. I was fortunate to find the yellow and maroon carrots at a farmer's market, but this is the first time I've seen them there. I hope they will continue to sell them because they liven up the look and flavor of dishes including the carrot salad. I am sure that the carrot salad with raisins can use yellow and maroon carrots as well. It is not a requirement just to use the orange carrots in that salad.
If you are looking for more carrot recipes this cookbook will help. It's got more than sixty recipes, which are easy to make and will satisfy your tastebuds.
© 2010 Lena Kovadlo