Carrot Salad
A classic Québec recipe that adds colour to your meals.
Preparation
20 minutes
Cooking
NA
Portions
5-6
Food storage
3 days in the fridge
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 1 litre (4 cups) grated carrots (5 to 6 carrots depending on size)
Or half carrots, half grated sweet potatoes - 80 ml (1/3 cup) raisins, chopped
- Or dried cranberries
- 45 ml (3 tbsp) mayonnaise
- 30 ml (2 tbsp) plain yogurt
Or the same quantity of mayonnaise - 15 ml (1 tbsp) orange juice
- 2.5 ml (½ tsp) dried parsley
- 1 ml (¼ tsp) ground cumin
- Salt and pepper to taste
Preparation
- In a large bowl, combine the carrots and raisins.
- In a smaller bowl, prepare the dressing by combining the mayonnaise, yogurt, orange juice, parsley, cumin, salt and pepper. Mix with a fork.
- Add the dressing to the carrots and mix well.
- Refrigerate until serving.
