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Carrot Salad - A Family Feast

Carrot Salad

This easy Carrot Salad is made with fresh in-season carrots and it’s a little bit sweet and a little bit savory.

Yield: 6-8 servings 1x
Prep: 30 minutesTotal: 30 minutes


1 pound carrots, peeled and stemmed

1 cup crushed pineapple very well drained

1/4 cup very thinly sliced red onion pieces

1/2 cup currants

1/4 cup golden raisins

2 tablespoons chopped fresh flat leaf parsley

1/4 cup cashews, chopped

3 tablespoons mayonnaise

1 tablespoon lemon juice

1 teaspoon poppy seeds

1 tablespoon granulated sugar

1/2 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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© Author: Martha
Cuisine: American Method: Tossed