Carrot Salad Americas Test Kitchen Food

OLD-FASHIONED CARROT SALAD

Old-Fashioned Carrot Salad image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

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.

CARROT SALAD

Carrot Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield about 4 to 6 side-dish serving

Number Of Ingredients 8

Ingredients

6 medium carrots (about 1 pound), shredded on a box grater or mandolin
1/3 cup golden raisins
1/4 cup minced flat-leaf parsley
1/4 cup rice wine vinegar
3 tablespoons vegetable oil
2 teaspoons honey
2 teaspoons kosher salt
1/4 teaspoon ground cardamom (optional)

Steps:

Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.

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