- 3 cups shredded carrots
- 1 cup raisins
- 1/2 cup chopped cashews
- 1/2 cup mayonnaise
- In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers. Yield: 4 servings.
Originally published as Shredded Carrot Salad in Quick Cooking January/February 2004, p22
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