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
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