This carrot salad is a healthier version of the classic carrot and raisin salad. We switched out the mayo and used the greek yoghurt instead. You get the same creamy consistency without some of the fat. You can use whatever carrots you have on hand, but we have a fondness for the the rainbow ones as the kids love eating the rainbow! We made the recipe with this lovely JUST DATE SYRUP we got in the mail, which is just that, date syrup, an alternative sweetener that is a healthier low-glycemic index sweetener. Certainly worth a try, however, use whatever you have on hand. Agave and maple syrup will do. The salad gets better over time, so be sure to let it sit for the 3 hours in the fridge.
Rainbow Carrot Raisin Salad
makes about 3 cups
3 cups shredded carrots, about 6 large carrots
¼ cup plus 1 tbsp. of Greek Yoghurt
½ cup raisins
2 teaspoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon of salt
1 teaspoon date syrup, agave, or maple syrup
Place raisins in hot water to rehydrate, drain. Mix lemon juice, apple cider vinegar, greek yoghurt, salt and sweetener in a medium bowl. Add shredded carrots and raisins and stir. Refrigerate 2-3 hours prior to serving.
A square meal is satisfying, nourishing, complete.
A round table includes all.