|Flower Child Carrot Raisin Salad|
This is not your ordinary carrot raisin salad.
Try this fresh tasting, healthy, high fiber, easy to make salad for lunch or as a side for dinner.
I am a flower child, it's true. My mom made this for me a lot while I was growing up. I loved it. I still do, I just do not add the rice polish (an health food ingredient from the 70's).
There are versions of this salad served at buffets, which have soggy raisins, wilted carrots, sweetened coconut shreds and canned pineapple tidbits added - YUK. This is not that salad.
This salad is fresh, with crunchy seeds and chewy raisins, a little sweet, with just the right amount of tang to make things interesting.
The dressing is healthy too. It has a nice protein content from the yogurt and sunnies (sun flower seeds). Please make sure your sunnies are fresh. Rancid seeds will ruin your salad.
I am going to reveal a excellent chef's secret to you now...
Add a PINCH of ground cinnamon - just a pinch! If wisely done, you don't taste the cinnamon, but my-O-my what it does to lift the flavor! This is an "extra-super chef's secret" (to quote my mother, Nancy Glazier), to use an "under the radar" pinch of cinnamon in many sweet recipes.
Now you know.
Flower Child Carrot Raisin Salad Recipe:
1 quart (packed) peeled and grated organic carrots
1 c. plain yogurt or plain Greek yogurt
1/3 c. Best Foods or Hellman's Mayonnaise (or your favorite brand)
3 T. raw honey, or more to taste
1 to 2 T. raw apple cider vinegar, to taste
1/2 t. sea salt
1 pinch ground cinnamon
1 1/4 t. rice polish, optional
1/2 c. organic raw shelled sunflower seeds
1/2 c. (packed) organic raisins
Wash, trim, and peel the carrots. Grate in a Cusinart food processor, or by hand.
In a serving bowl, mix the dressing ingredients together to taste. It should be tangy and sweet.
Mix in the rice polish powder, if using
Add the grated carrots to the dressing, and add the sunflower seeds and raisins.
Mix well to coat and serve immediately.
If you plan on serving the salad later, add the raisins at serving time, that way they are chewy instead of mushy.