Carrot Salad
145kcal
Ingredients
- 1 pound carrots, peeled
- 1/4 cup golden raisins
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Equipment
- box grater
- large mixing bowl
- small bowl
- Rubber spatula
Method
- Using the large holes of a box grater, grate the peeled carrots into a large mixing bowl until you have about 4 cups of shredded carrots.
- Add the golden raisins to the bowl with the shredded carrots and toss gently to combine.
- In a small bowl, whisk together the mayonnaise, yogurt, honey, Dijon mustard, cumin, salt, and black pepper until the dressing is smooth and fully combined.
- Pour the dressing over the carrot and raisin mixture, then use a rubber spatula to fold everything together until the carrots are evenly coated.
- Stir in the chopped parsley, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the raisins to soften slightly.
Nutrition
Calories145kcalCarbohydrates21gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat2gCholesterol5mgSodium220mgPotassium280mgFiber3gSugar15gVitamin A190IUVitamin C6mgCalcium45mgIron0.6mg
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.