Ingredients
Method
- Peel your carrots and trim off the tops and bottoms. Use your box grater to shred them into a large mixing bowl. Once you have a mountain of orange shreds, give them a quick toss with your hands to loosen them up.
- If your raisins feel a bit hard or dry, here is a professional tip: place them in a small bowl of warm water for five minutes. This “plumps” the raisins, making them juicy and soft. Drain the water completely and pat the raisins dry before adding them to the bowl with the carrots.
- In a separate small bowl, whisk together the mayonnaise, sugar, milk, and lemon juice. The milk helps thin out the mayonnaise just enough to coat the carrots without being clumpy. If you are using the optional crushed pineapple, add it to the carrot and raisin mixture now (Make sure you have squeezed all the juice out)
- Pour the dressing over the carrot mixture. Use a large rubber spatula to fold everything together. You want every single strand of carrot and every raisin to be lightly coated in the white dressing.
- Cover the bowl with plastic wrap and put it in the refrigerator for at least one hour before serving.
Notes
The biggest mistake is over-dressing the salad. It should not look like a carrot soup. The mayonnaise should act as a light coating, not a heavy blanket. If you add too much dressing, you lose the beautiful orange color of the carrots and the salad feels heavy on the stomach.