Ingredients (use vegan versions):
- 6-8 medium organic carrots (washed)
- 1/2 cup organic raisins (or to taste)
- eggless mayo
- lemon juice to taste (about a half of one lemon)
- 1/3 cup walnuts, halves cut into 1/4's (optional)
- boiled spring water
Directions:
Place your organic raisins in a pyrex measuring cup or ceramic dish, bring to boil spring water
and pour over raisins - about a 1/4 - 1/2 inch above raisins. You want these to rehydrate while
you prepare the salad.
After washing your organic carrots, finely grate them into a serving bowl. You can use a food
processor, this makes the job simple and speeds up your preparation time. Then drain the
raisins that have been soaking and add them to the carrots (they should look slightly plump).
Cut your lemon in half and after removing the seeds squeeze your lemon over the grated carrot
and raisins. If you decide to use the walnuts you should add them now, be sure to cut walnut
halves into quarter pieces, this is a good size to use and makes it a much heartier and filling
salad. Then add the eggless mayo sparingly (approximately two heaping soup spoonfuls) and
start mixing, if there doesn't seem to be enough mayo, add more until the salad is evenly
covered. I like to add it sparingly because too much mayo makes the salad soggy.
For a variation to this sald, simply omit the raisins and add a finely grated organic sweet apple
instead. Can be a red or green apple, whatever your preference.
Makes a great side salad to simple meals: veggie burger, sweet potato or vegie loaf.
This recipe is from my mother, she used to prepare this when I was growing up. I enjoy this
salad as it makes for a healthy variety in my diet and my friends seem to love it too!
Serves: 4
Preparation time: 15 minutes
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