Carrot salad may seem kind of 80’s, but with a few simple twists you can bring it back to your table as a healthy, flavorful side dish.
Updated Carrot Salad
- 1 lb carrots, peeled and shredded
- 2 Tbsp light mayonnaise
- Juice of 1 lemon
- 2 Tbsp olive oil
- pinch of cumin
- 2 scallions (aka green onions), thinly sliced
- 5-10 fresh mint leaves, chopped
- ½ cup golden raisins
- Salt & pepper to taste
- In a medium bowl, whisk together the mayo, lemon juice, olive oil, cumin, and a pinch each of salt & pepper. Add the shredded carrots, mint, scallions, and raisins, then toss so the veggies are well-coated. Serve chilled, and eat within 3-4 days.