Creamy and crunchy, this refreshing salad can be served alone on the side or with rice. Raisins add a nice touch of sweetness. —Jemima Madhavan, Lincoln, Nebraska
- 2 medium carrots, grated
- 1 medium tomato, seeded and chopped
- 1/2 cup plain yogurt
- 1/2 cup sour cream
- 1/4 cup raisins
- 1/4 cup finely chopped red onion
- 1/2 teaspoon salt
- Fresh cilantro leaves and coarsely ground pepper, optional
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until chilled. Garnish with cilantro and pepper if desired. Yield: 4 servings.
Originally published as Carrot Salad in Taste of Home February/March 2010, p81
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