Kezia Sullivan relies on just four items for this colorful crunchy salad. "We love it," she writes from Sackets Harbor, New York. It's a snap to make, but if you're really looking to beat the clock, use a bag of shredded carrots.
- 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
Reviews for Shredded Carrot Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 25, 2011
"This was a hit, when we had company...no one had ever had any carrot salad! I personally loved it too!"