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