Wednesday, December 29, 2010

Carrot & Raisin Salad

Continuing with my theme of wanting to eat nothing but vegetables, and still thinking about Melynda's Culinary Smackdown, not to mention my little carrot fetish, I made a carrot and raisin salad.

The salad is simply dressed with extra virgin olive oil and fresh lemon, where a lot of recipes call for mayonnaise and other creamy ingredients. Use the best quality of olive oil you can and know that fresh lemon really brightens the taste of the salad and balances the sweetness of both the carrots and the raisins.

The salad can be eaten right away, but I like it best the next day when the raisins have gotten really plump and juicy.

Carrot & Raisin Salad
1 pound carrots, finely and freshly shredded
1/2 cup raisins
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. lemon zest
Sea salt and freshly ground black pepper, to taste

Toss together the finely shredded carrots and the raisins. Sprinkle with the lemon zest and salt and pepper to taste. Whisk together the olive oil and lemon juice, pour over the carrot mixture and stir well to coat. 


  1. Lovely simply lovely. Light, bright and lemony. Thanks Rocquie!

  2. The zing from the lemon, crunch from the carrots & the sweetness of the raisins: this is a salad my kids & I would love. Thanks for sharing!