📝 About This Recipe
This elevated take on the classic American picnic staple marries the earthy sweetness of garden-fresh carrots with the chewy brightness of flame raisins. A velvety, tangy dressing infused with a hint of citrus and honey transforms these humble ingredients into a sophisticated side dish that sparkles with texture. It is the perfect balance of vintage nostalgia and modern culinary refinement, making it an essential addition to any summer gathering.
🥗 Ingredients
The Produce and Texture
- 1.5 pounds Carrots (peeled and coarsely grated)
- 1 cup Flame Raisins (or golden raisins for a lighter flavor)
- 1 large Honeycrisp Apple (cored and julienned into matchsticks)
- 1/2 cup Fresh Pineapple (finely tidbit-sized, drained well)
- 1/2 cup Toasted Walnuts (roughly chopped for crunch)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely minced for color)
The Creamy Dressing
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Greek Yogurt (plain, adds a healthy tang)
- 2 tablespoons Apple Cider Vinegar (raw and unfiltered)
- 1.5 tablespoons Wildflower Honey (adjust based on carrot sweetness)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/8 teaspoon Ground Cinnamon (a subtle warm undertone)
- 1/4 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Begin by hydrating your raisins: Place the raisins in a small bowl and cover them with warm water or apple juice for 10 minutes. This ensures they are plump and juicy rather than tough.
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2
While the raisins soak, prepare your carrots. Peel them thoroughly and use the large holes of a box grater or a food processor with a grating attachment to achieve uniform shreds.
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3
Julienne the Honeycrisp apple into thin matchsticks. Immediately toss the apple pieces with the tablespoon of lemon juice to prevent oxidation and browning.
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4
In a small dry skillet over medium heat, lightly toast the walnut pieces for 3-5 minutes until fragrant. Set aside to cool completely before adding to the salad to maintain crunch.
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5
Prepare the dressing: In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, lemon zest, cinnamon, salt, and white pepper until completely smooth.
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6
Taste the dressing. It should be creamy with a bright acidic finish. Adjust honey or salt if necessary.
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7
Drain the raisins well, patting them dry with a paper towel to ensure no excess water dilutes the dressing.
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8
In a large chilled mixing bowl, combine the shredded carrots, julienned apples, drained raisins, and pineapple tidbits.
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9
Pour the dressing over the carrot mixture. Using large spoons or clean hands, gently fold the salad until every strand of carrot is evenly coated.
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10
Fold in the toasted walnuts and minced parsley last to preserve their texture and vibrant color.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the flavors to meld and the carrots to slightly soften.
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12
Give the salad one final toss before serving. If the salad has absorbed too much dressing, stir in a teaspoon of milk or cream to loosen it up.
💡 Chef's Tips
For the best texture, use whole carrots rather than bagged 'baby' carrots, as whole carrots have more flavor and moisture. If you are making this a day in advance, keep the walnuts in a separate container and add them just before serving to prevent sogginess. To make a vegan version, substitute the mayonnaise with a vegan mayo and use maple syrup instead of honey. Always grate your carrots manually for a rustic, varied texture that holds the dressing better than machine-processed shreds. If your carrots are particularly watery, pat them dry with a clean kitchen towel after grating to keep the salad crisp.
🍽️ Serving Suggestions
Serve alongside Southern-style buttermilk fried chicken for a classic flavor contrast. Pair with a chilled glass of crisp Sauvignon Blanc or a sparkling apple cider. Use it as a refreshing topping for pulled pork sliders to add crunch and sweetness. Serve in a chilled glass bowl over a bed of butter lettuce for an elegant luncheon presentation. Accompanies grilled salmon or cedar-planked trout beautifully.