Carrot and raisin salad

Morot- och russin sallad

Carrot and raisin salad

Carrots appear to be one of Sweden’s most popular vegetables, but they seldom see any need to cook them, except in cakes! Every little café seems to have carrot cake on the menu!

If you are eating out in Sweden, lunch is particularly good value as most restaurants will include a help-yourself salad bar where you can eat as much salad as you want. Invariably a delicious carrot salad will be included, sometimes with just a simple dressing, or perhaps mixed with kale, spinach or, as here, with raisins. This one is my personal favourite, as the crunch of the carrots is nicely balanced by sweet juicy raisin. Of course, the recipe is really pretty international, so Swedes are not alone in liking it. John Duxbury

Summary

Recipe summary for carrot and raisin salad

Tips

•  Try a plain carrot salad with just parsley and basil instead of raisins and an oil and vinegar vinaigrette instead of mayonnaise.

•  Try replacing the raisins with some kale or spinach and replace the mayonnaise dressing with a dressing made from Dijon or Swedish mustard, apple cider vinegar and walnut oil.

•  Try replacing the raisin with sunflower seeds and make a dressing using apple cider vinegar and olive oil.

•  If you want to sweeten the dressing, add some sugar or honey.

•  All of these salads keep well if covered with cling film and kept in the fridge.

Ingredients

240 g (8 oz) carrots (about 2 cups when shredded)
80 g (3½ oz) raisins
2 tbsp   mayonnaise
2 tsp   caster (superfine) sugar
1 tbsp   milk, semi-skimmed (2%)

Method

Carrot and raisin salad with pressed cucumber

1. Peel and shred the carrots.

2. Mix with the raisins.

3. Mix the mayonnaise with the sugar and enough milk to produce a nice dressing consistency.

4. Pour over enough dressing to produce a nice coating. (You might not need all of it.)

Downloads

  printer version.pdf

  phone & tablet computer version.pdf

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John Duxbury
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