Whole, crinkle-cut, or shredded carrots are another favorite budget vegetable. Roasted or raw, eaten as a snack, a side or made into a salad, crunchy colorful carrots turn up in this Chef's crisper quite frequently. Bags of prepared carrots are alway on sale.
I borrowed my wife, Amy's, recipe for this savory salad. It is made with a creamy mayo/sour cream dressing and sprinkled with plumped raisins and sweet pineapple. Quick to make, and a bright fresh addition to a picnic, a light midday snack, or present it at a party.
Ingredients (serves 3 - 4)
1 package shredded carrots (about 1.25 lbs. or 20 ounces)
5 oz. pineapple (small can - picture shows large can)
1/2 cup raisins
1/4 cup mayonnaise or vegan mayo
1/4 cup sour cream or vegan substitute
1 tbsp. sugar (optional)
1 tsp. lemon juice
Boil 1 cup of water, turn off, then soak raisins in hot water, so they re-plump.
Mix mayo, sour cream, sugar and lemon juice in a small bowl.
Drain pineapple and cut into bite sizes. Combine with shredded carrots and raisins in a large bowl.
Finally fold in mayo/sour cream mixture. Best to refrigerate a couple of hours or overnight.