Time 20m Yield 8 Number Of Ingredients 13 Steps:
In large bowl, toss carrots, apple, raisins and 1 tablespoon pecans. In small bowl, mix yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice, gingerroot and salt. Spoon over carrot mixture; toss gently to coat. Serve, or cover and refrigerate up to 2 hours. Garnish with additional chopped pecans.
Time 10m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.
Time 10m Yield 8 servings. Number Of Ingredients 5 Steps:
Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Gather the ingredients. Using a food processor with a shredding disc or a box grater, shred the carrots coarsely. In a large bowl, combine the carrots with the raisins. In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired. Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.
Time 10m Yield 8 servings. Number Of Ingredients 5 Steps:
Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.
Time 15m Yield 6 Number Of Ingredients 10 Steps:
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Toss raisins, carrots, and pineapple together lightly; set aside. Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture. Refrigerate until served.
Time 15m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Peel the carrots and grate them in a food processor fitted with the large grating attachment– Lay the carrots on their sides in the feed tube so you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt and pepper. Toss well and season to taste. Serve chilled or at room temperature. Enjoy!
Time 45m Number Of Ingredients 7 Steps:
Peel and coarsely grate carrots. In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil. Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes. Mix in olive oil. Transfer to a covered container; chill until ready to serve.
