How to make Carrot Salad? (Creamy, Bright and Bursting with Flavor)

A side dish that tastes great and is filled with flavor and goodness is carrot salad. A straightforward creamy dressing is tossed with diced carrots, pineapple, and raisins.

This easy dish is a fresh take on the traditional coleslaw recipe and is currently popular. You’ll understand why once you try this recipe for A carrot salad.

Carrots should never be forgotten as the main ingredient in a recipe, despite the impression that this is often the case. We frequently employ them! Carrots are affordable, readily available, and maybe roasted or glazed.

They stay for a long time in the crisper drawer of your refrigerator without losing their sweetness or crunch.

Making a Carrot Salad

Making this meal is easy, particularly if you have a food processor! In the absence of a food processor, a cheese grater will do.

This recipe is as simple as it gets.

1. grate carrots.
2. In a mixing bowl, combine all the ingredients and thoroughly stir.
3. Stir the flavors together in the refrigerator for at least an hour.

Raisins, sour cream, mayonnaise, pineapple, and a splash of vinegar are among the ingredients in carrot salad.

Although we use canned pineapple, you can also use fresh pineapple if you have some on hand. Moroccan carrot salad is a delicious and interesting variant! In this variation, lemon juice would be used in place of the vinegar, along with cumin and cinnamon spices, as well as one clove of minced garlic.

Shredding Carrots

In this recipe, a knife by itself is insufficient. In order to achieve the ideal softened texture for the carrots, you will undoubtedly need some sort of shredding blade.

Mandolins, box graters, and food processors all have shredding blades.

• Food Processor: Carrots should be cut into 2-3 inch pieces after the tops and ends are removed in a food processor. Attach the shredding blade to your food processor, then pulse the meat until it is shredded.
• Mandolin: Simply wash, peel, and trim the tips off the carrots using a box grater or mandolin; do not chop the carrots into pieces. While they are still whole, shredding will be much simpler.
• Mandolins and box graters both have two shredding settings. You should use the bigger one. The carrot is reduced to a messy pulp by the finer blade. Be ready for a challenging arm exercise!

You may prepare the shredded carrot salad ahead of time, and the leftovers keep for about three days in the fridge. However, because the sour cream can split and curdle, I wouldn’t suggest freezing it.

But what’s this? Uncooked, shredded carrots can be frozen! Any leftover food only has to be placed into a plastic freezer bag to keep for up to four months. Add the grated carrot to casseroles, soups, chicken stew, and more!

Carrot Salad

You’ll adore this carrot salad if you’re searching for a side dish that has a fresh flavor and is packed with nutrients.

Ingredients

• 4 cups shredded carrots about 6 large
• ½ cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon cider vinegar
• 1 cup raisins
• 8 ounces crushed pineapple lightly drained
• salt and pepper to taste

Instructions

1. In a bowl, combine all the ingredients and stir well to blend.
2. At least one hour before serving, refrigerate.

Nutrition information

Calories: 210 | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10775IU | Vitamin C: 7.4mg | Calcium: 41mg | Iron: 0.8mg