Old Fashioned Carrot Salad Recipes

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OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Wow! I have been looking for a good recipe for what I call "Carrot Raisin Salad" and have come up empty after trying many. Then I saw Ina Garten make this on "Barefoot Contessa", and it is fantastic! It is not in any of her cookbooks, so here is the recipe. I hope you enjoy it as much as we did!

Provided by Pianolady

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

2 bunches topped carrots
1 cup mayonnaise (GOOD mayonnaise)
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

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!

GRANDMA'S CARROT SALAD



Grandma's Carrot Salad image

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Steps:

  • Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, 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.

CLASSIC CARROT SALAD



Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

Steps:

  • In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
  • Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
  • Refrigerate for at least 1 hour, then serve chilled.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

I'm not a fan of red pepper in my potato salad but if you are, by all means add it. I prefer to add the carrot mainly for the colour. You can use white or red potatoes for this recipe.

Provided by Boyz 5

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 16

4 lbs red potatoes (or white)
3 large eggs
1 teaspoon dry mustard
1 red bell pepper, diced (optional)
1 carrot, grated (optional)
3 green onions, thinly sliced
1 tablespoon salt
2 teaspoons salt
1 cup mayonnaise
1/2 teaspoon black pepper
1 teaspoon paprika
3 tablespoons cider vinegar
1/2 teaspoon celery seed
3 stalks celery, thinly sliced
10 baby dill pickles, finely chopped
2 tablespoons fresh parsley, chopped

Steps:

  • In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside.
  • Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish.
  • Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine.
  • Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine.
  • Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.

Nutrition Facts : Calories 258.3, Fat 9.8, SaturatedFat 1.7, Cholesterol 69.6, Sodium 1847.3, Carbohydrate 37.2, Fiber 4, Sugar 5.1, Protein 6.1

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