Prep 30 mins
Cook 0 mins
This is still another recipe from the just vegetables website. One of the best I have ever tasted. Never missed the pineapple!
- 6 medium carrots, washed and peeled
- 236.59 ml raisins
- 14.79 ml lemon zest
- 7.39 ml lemon juice
- 1.23 ml confectioners' sugar
- 2.46 ml salt
- 118.29 ml mayonnaise
- 118.29 ml pecans, chopped (optional)
- Grate carrots coarsely. Add remaining ingredients and mix well. Refrigerate.
I used fresh young organic carrots that were so naturally sweet that the salad was almost like dessert ant a sprinkle of cinnamon was just perfect. To trim back on sugar I only used 2 Tbsp of raisins (1/2 a cup was ask for in my 2 serving amount that I made) but I boosted the pecans some. This was a most enjoyable lunch Aunt Sana. :D
Very yummy and not sweet like I would have thought. It was too lemony for my son, maybe I used too much lemon zest but for me and DH that's perfect. Thanks AuntSana :) Made for Cookbook tag game
Was this supposed to have pineapple?! :) I made this especially for DH, who loves carrot~raisin salad, and HE said it was better than his mom's! You can't get a better compliment than that in my house. I did include the pecans ~ we love those in just about anything ! Thanks so much for a new hubby-pleaser AuntSana. Made for PAC FALL 2009!