I love the Carrot Raisin Salad at Souplantation/Sweet Tomatoes and ever since my last visit, I’ve been trying to find a quick side dish that mimics it. Though I believe they use crushed pineapple in theirs… Someone please tell me because I haven’t been there in a long time.
Quite frankly, I had over 20 oz. of huge carrots from my produce co-op and found a delicious way to use them up!
Carrot Raisin Salad
yield 8 servings
20 oz. of grated carrots (buy pre-grated in bags or save your hands and use the grating wheel of the food processor)
1 cup raisins
2 Tbs. poppy seeds (I read somewhere they store great in the freezer, so that is where mine are.)
1 lemon, juiced
1 orange, juiced
1/2 cup brown sugar
In a large bowl, mix all of the ingredients together. If grating by hand, use the large holes instead of the small ones (otherwise it will take a loooong time to grate the carrots.) Store in the fridge when not serving.
Recipe from Rachael Ray
