Carrot and Raisin Salad With Fennel

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a recipe from Ken Kostick's cookbook

Ingredients Nutrition


  1. In a food processor combine carrots fennel and green onion.
  2. process until coarsely grated.
  3. Add mayo, cream, oil, vinegar, sugar.
  4. Continue processing until well mixed.
  5. If to dry add more mayo.
  6. Transfer to bowl, add raisins and mis well.
  7. Refrigerate 2 hours for flavours to blend.
  8. ****you can add 1 cup chicken if desired.
  9. ***consider omitting salt if on a low sodium diet.


Most Helpful

This is a very refreshing salad! I shredded the carrots, then minced the fennel & onions by hand, & since I'm NO FAN at all of mint [except for garnish] I left that out, & no one was the wiser for it [except me!]! I did use the honey & just a pinch of salt, AND, surprise, surprise, I increased the raisins to a rounded 1/2 cup! When all was said-and-done, the salad was GREAT! Thanks much for posting!

Sydney Mike April 03, 2007

Made as directed, and even my carrot-averse DH loved it! This has all the right ingredients (do not skimp on the sea salt!) and is quick to make -- a perfect salad! Although it is DELICIOUS, I could have made it more photogenic by serving it in a bed of Boston, butter, or iceberg lettuce. Otherwise, you'd see my photo! :) Thanks, Chef at Heart! Made for PRMR.

mersaydees August 11, 2008

This is a wonderful and super easy refreshing slaw salad. I used half and half for the table cream and also omitted the mint for personal preference. I chilled it for only 1 hour and it was perfect. A definite keeper, we'll be making this again. :)

2Bleu July 25, 2008

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