Prep 45 mins
Cook 0 mins
This is the closest that I could come to duplicating a carrot salad served at a restaurant that has been closed for decades. It is very good and fairly healthy, as well as a great way to use odds and ends. The servings and yields are just a guess as it depends on the size of your carrots. The dressing is a little more fussy than the basic recipe as it has to suit your taste.
- 10 carrots
- 1 orange
- 3⁄4 cup raisins
- 1⁄2 cup mayonnaise
- 1⁄4 cup olive oil
- 1⁄4 cup vinegar (balsamic or fruity)
- 3 tablespoons sugar
- 11 ounces mandarin oranges, drained (optional)
- Wash and shred carrots.
- Wash and finely grate the orange part of the orange peel.
- Peel the orange and chop into bite sized pieces, making sure to retain the juice and not the seeds.
- Mix carrots, orange peel, orange pieces and raisins in a bowl.
- In another bowl, whisk the mayo, olive oil, vinegar and sugar together.
- Taste the dressing to make certain that it is not too sweet or too sour for your liking.
- If too sweet, add a touch more vinegar; if too sour, add a touch more sugar.
- Slowly pour most of the dressing over the carrot mixture and mix well.
- If there wasn't enough dressing to coat everything, add more until the mixture is coated.
- May garnish with drained mandarin oranges.