Carrot Salad

When I was a young teenager I spent a lot of time with my grandparents. I had never seen my grandfather cook until the night he surprised my grandma with a enough spaghetti and carrot salad to feed an army. It kind of made sense since had been a cook in the army but it was an awful lot of food for 3 people! I guess he just didn’t know how to make less? Either way, my grandparents spent the evening smiling and giggling like kids. It was sweet. The carrot salad was horrible but I ate it anyway. I have no idea what his recipe was, but I always think of my grandfather when I make carrot salad.

Ingredients

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tsp lemon juice
• 2 TBS sugar
• 1/4 tsp onion powder
• 1/2 tsp dry parsley flakes
• 1/2 tsp fine sea salt
• 1/4 tsp Fresh ground black pepper
• 8 oz shredded carrots
• 1/4 cup raisins
• 1 small eating apple, peeled and chopped

Instructions

1. In a medium size mixing bowl, whisk together the sour cream, mayo, lemon juice, sugar, onion powder, parsley flakes, salt, and pepper.
2. Add the carrots, raisisns, and apple. Toss to coat.
3. Cover with plastic wrap, and refrigerate for at least 1 hour or up to 12.
4. Toss gently and transfer to a serving bowl.

Makes 4 Servings

Notes

• I like to “grate” the carrots really chunky by using a mandoline instead of a regular box grater, but either will work.
• You could grate the apple too, but the contrast with the chopped pieces gives you a nice little burst of apple instead of just mixing in with the carrot flavor.