This easy Carrot Salad is made with fresh in-season carrots and it’s a little bit sweet and a little bit savory.
After a long, cold winter – it thrills me to see all kinds of fresh, colorful produce in the market again, now that Spring is here! This Carrot Salad recipe is a delicious way to cook with in-season fresh carrots. It’s a little bit sweet and a little bit savory – making it a versatile side dish to serve at any springtime celebration or meal.
We started out by shredding some fresh carrots and mixed in some crushed pineapple, golden raisins and currants. Some thinly sliced red onion is also added – a savory flavor that perfectly complements the sweeter ingredients – plus some chopped cashews for a little bit of crunch! A light and wonderful dressing made from mayonnaise, lemon juice, a little bit of sugar, celery salt and poppy seeds – plus some chopped fresh parsley brings this carrot salad all together!
This Carrot Salad is a wonderful side dish to serve at your first springtime cookout of the year, and it is equally fabulous adding it to a Reuben or a pulled pork sandwich.
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1 pound carrots, peeled and stemmed
1 cup crushed pineapple very well drained
¼ cup very thinly sliced red onion pieces
½ cup currants
¼ cup golden raisins
2 tablespoons chopped fresh flat leaf parsley
¼ cup cashews, chopped
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon poppy seeds
1 tablespoon granulated sugar
½ teaspoon celery salt
Shred carrots on a box grater using large holes. Place shreds into a large bowl.
Add pineapple, onion, currants, raisins, parsley and cashews. Stir to combine.
In a separate small bowl, combine mayonnaise, lemon juice, poppy seeds, sugar and celery salt.
Add mayonnaise mixture to carrot mixture and fold in with a rubber spatula or wooden spoon, mixing well.
Allow salad to sit for one hour refrigerated. Stir again before serving.
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