Carrot Raisin Salad is one of my husband’s favorite things. He is so happy when I make it, and it’s very simple to do. I added some extra zing to the standard mix of shredded carrots, raisins and mayonnaise by using Vegenaise and golden raisins, and adding crushed pineapple and a bit of flaked coconut.
This version is both vegan and sugar-free, but regular mayonnaise and another sweetener, such as sugar, can easily be substituted.
Grating vegetables is one of my favorite things to do in a food processor. Dump in a bag of baby carrots and you have a bowl of beautiful evenly shredded pieces in about 5 seconds.
If you don’t have a food processor, use large whole peeled carrots and hand grate them.
Drain the pineapple, but leave it a little wet. The extra juice adds wonderful flavor to the salad.
Combine all the ingredients in a large mixing bowl and stir to combine.
The finished product.
Carrot Raisin Salad
1 bag (1 lb.) peeled baby carrots
3/4 cup Vegenaise or mayonnaise (available at natural foods stores). To avoid GMOs, I prefer the Organic or Soy-free varieties
1 20-oz. can crushed pineapple, drained
1/2 cup golden raisins (you can use more if you really like raisins)
1/3 cup natural, unsweetened flaked coconut (I prefer Bob’s Red Mill or Let’s Do Organic brands) – optional
1 tablespoon lemon juice
1 tablespoon xylitol or sugar
1/4 teaspoon sea salt
Shred the carrots in a food processor. Place them in a large mixing bowl and add all remaining ingredients. Mix well.
Serves 4-6.
