Carrot and Raisin Salad With Fennel

READY IN: 2hrs 15mins
Recipe by Chef at Heart

This is a recipe from Ken Kostick's cookbook

Top Review by Sydney Mike

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!

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.

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