"The trick is to start with the best carrots you can find. Here is where buying organic or from a farmer’s market really makes a difference in taste." - Simply Recipes
"I’ve found that freshly grated carrots work much better in a salad like this, when compared to store-bought shredded carrots. When you buy a bag of shredded carrots, they are typically thicker in texture so that they won’t turn brown in the bag, and they tend to be on the dry-side." - Detoxinista
Making Ahead:
This salad — without lemon juice or ACV — can be served right away, but also keeps well in the fridge for an hour or two if you want to get your dinner side dish prepped and crossed off the list.
If you want to make it further ahead, grate the carrots and prep the apples, then toss them with a bit of lemon juice or apple cider vinegar to prevent browning. Wait to combine with the mayo until closer to serving. With a bit of lemon juice, this carrot salad will keep well in the fridge for 2 to 3 days. It’s also important to note that flavors tend to mellow as they sit in the fridge, so be sure to taste the salad before serving it. You might want to brighten up the flavor with a little more salt, or an extra squeeze of fresh lemon juice.
Mix the dressing ingredients in the bottom of a decent sized bowl.
- 1/4 to 1/3 cup mayonnaise (Veganaise!)
- 2 teaspoons pure maple syrup (or honey)
- 2 tablespoons freshly squeezed lemon juice (if needed!!!) -
- If adding pineapples, some of the juice can be added to the dressing.
Mix in other ingredients.
- 4 to 6 medium-sized carrots, freshly grated
- 1/2 to 1 cup raisins (regular, golden, craisins or a mix)
- 1 large apple, (peeled or not, your preference) cored and chopped
-or- cubes of pineapple
Cover and refrigerate until ready to serve.
If using nuts, add them right before serving if you make this in advance. If you don't plan on serving this salad right away, the nuts will get softer in the fridge.
- 1/2 cup pecans , roughly chopped (optional)
Optional herbs:
- 1 1/2 to 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives,or chervil
Ina Garten adds a little sugar, pineapple and sour cream. She prefers golden raisins.
"I resist the urge to add other things to this French classic, although if you have some beets, you can grate those in raw (or use all beets to make this salad)." - David Libovitz Also - "Don’t overdress the salad; the carrots should be moistened and glistening, not swimming in dressing." Interesting - David prefers to serve this salad at room temperature.