Do you like carrot salad? I grew up with it on the dinner table. We either had it or a bowl of sliced cucumbers and onions in vinegar. I’ve always had a fondness for both. I found a note in my grandma’s recipe box about carrot salad and whether it was better to grate or chop the apple. She decided chop.
I’ve tried to modernize the ingredients a little bit. She called for field carrots, a handful of raisins and a chopped apple. I know the average person thinking about carrot salad does not visualize an apple, but it provides the sweetness of the pineapple you’re probably used to and pineapple was not readily available for a Minnesota farm wife. I’m assuming field carrots are just the average garden variety carrot. I was lucky enough to find this huge bag of multi-colored carrots at Costco. I’m a sucker for any vegetable that’s out of the ordinary color-wise. These also looked cool on my veggie tray last weekend. Oops, I got distracted again.
When I grated the carrots, I decided to do them individually to keep the colors from getting muddled. If you love carrots like I love carrots, you are going to be mass impressed by how they look. The combination of different colors really makes the salad much more festive.
I didn’t make a whole bunch since it was just the Hunka-hunka and I and he hates carrots. But, then the unthinkable happened. He said, “you’d better let me taste it”, and I just about dropped the whole bowl of salad with shock. But, then the unthinkable happened again. He said, ” this is good!”. My heart is not strong enough for this kind of shock. He’s been such a good sport about trying recipes for the cookbook, I really don’t expect him to try things he doesn’t like. This must prove how fabulous Grandma’s carrot salad is. The secret is the apple!
1/2 pound carrots, shredded
1/3 cup golden raisins or craisins
½ cup chopped apple
1/3 cup mayonnaise
2 or 3 tablespoons sugar
Combine the carrots, raisins, mayonnaise, and sugar in a small bowl. Chill for several hours or overnight
As always, the amounts are only approximate. I’m an ooey-gooey mayonnaise user and you might like it a bit more dry.
* From the Recipe Box:
I combine the Mayonnaise, sugar and raisins or craisins together and let them sweeten up a little before adding it to the carrots.
I’m having trouble photographing dark reds for some reason. Remember the ligonberry jam? Those are craisins in the mayo, not small pebbles.
and remember: You always have the right to change your mind. Big kiss, Lynn