The best ingredient that can go well with the raisin is carrot, this salad is really popular in the countries that speak urdu. Have a short look at the bellow recipe: This fast and easy Carrot Raisin Salad can be made in a flash and served as an addition to any dinner. There is a little sweetness to this dish, but you may replace the sugar with shredded apple if you want. This Carrot Salad with Raisins is perfect for potlucks, barbecues, weekday meals, or any other event that calls for a creamy, chilled side dish. It may also be served as a standalone snack. 
This copycat supper is one of my favorites since it doesn't need a lot of ingredients. It is fantastic as is, but you are welcome to modify it in any manner that you see suitable. This salad has a texture similar to coleslaw; it is crunchy, but the dressing is creamy. The natural sugars in the salad are a fantastic method to encourage youngsters to eat their veggies. We'll get right to the point and explain why this recipe's six components make it the best ever. A basic salad with carrots, raisins, and a creamy, acidic, and sweet dressing. It's a piece of cake. This carrot raisin salad's components may be blended into a single dish. The preparation time is around 5 minutes. Carrots are the nutrient-dense and healthy vegetable that is strong in fiber and minerals. Carrot Raisin Salad Contains the Following Ingredients: When we use mayonnaise as the foundation for our salad dressing, we get a condiment that is both creamy and flavorful. In my experience, honey is the most effective liquid sweetener available. To make this dish vegan, just replace the mayonnaise with a vegan substitute and the honey with maple syrup or agave nectar. Water: When utilizing this product, a little amount of water is required to get the proper consistency. The acidity of the lemon juice helps to balance out the mayonnaise's full-bodied taste. Season the food with a pinch of salt. Shred carrots for this dish, you'll need around four cups of shredded carrots. You may use a regular box grater or the grating plate that comes with a food processor. For this specific dish, a higher shred size is advised. Buying carrots that have already been shredded from the grocery store may save you time. However, it is crucial to remember that freshly shredded carrots will provide superior texture results. 
Ordinary raisins work wonderfully, and I appreciate how their deep hue contrasts with the vibrant orange of the carrots. If you only have golden raisins on hand, substitute them for ordinary raisins. Simply soaking the plum raisins in hot water for 30 minutes will rehydrate them and make them ready for use. You are allowed to utilize the following things, although they are not required: I often add a small can of pineapple chunks or nibbles that has been drained to this dinner. Increasing your sugar consumption and eating more fruit is never a bad thing, so incorporate more of both into your diet. On the other hand, you should avoid using canned crushed pineapple. Apples that have been chopped and are tart make an excellent garnish. You may try replacing the raisins with dried cranberries (commonly known as craisins) or dried blueberries. Because of their crunchiness, sliced almonds or sunflower seeds would be a terrific addition to this salad. Making a salad with carrots and raisins is about as easy as it gets: Get Dressed Up: Mayonnaise, honey, water, lemon juice, and salt should be mixed together in a big basin. Utilizing a whisk, combine all of the constituent parts of the recipe. Mix then shred some carrots and combine them in the same dish with some raisins that have been shredded. Give your throw a little bit more power. If you would like to serve the dish chilled, place it in the refrigerator for at least half an hour with plastic wrap covering the surface. Immediately toss the salad with the dressing, and then dive in. 
Is it feasible to purchase a carrot salad that has been pre-made? It is recommended that you make this salad no more than 24 hours before you want to serve it. It is possible to prepare it up to two days in advance without encountering any difficulties; but, because of the presence of salt and sugar, the carrots will lose some of their natural moisture, which will cause the salad to become waterlogged. In a large bowl, combine the mayonnaise, honey, water, lemon juice, and salt. Blend until smooth and place all of the ingredients in a bowl and combine them using a whisk. It is recommended that carrots and raisins be combined with the sauce once they have been introduced. Before serving, cover with plastic wrap and place in the refrigerator for at least half an hour. There is also another recipe that is recommended for this salad: It is advised that you use apple cider vinegar rather than lemon juice in this recipe. Make the substitution of 1 1/2 to 2 tablespoons of honey for the sugar. In addition to the raisins, add about a half cup to three-quarters of a cup of crushed or chunked pineapple that has been drained. After peeling, coring, chopping, or shredding a medium sweet apple, prepare it and then add it to the salad along with the raisins. Make the substitution of dried cranberries, often known as "Craisins," for the raisins in the recipe. Mix in four to five tablespoons of slivered almonds or sunflower seeds that have been blanched. This will give the dish an extra crunch. 
Shred some cabbage, either green or purple, and mix it in with the shredded carrots. Be careful that the mayonnaise will take on a purple hue as a result of the purple cabbage; thus, wait until just before serving to add it. The breakdown of the nutrients in this meal is as follows: 181 calories, 30 grams of carbohydrates, 2 grams of protein, 7 grams of fat (1 gram saturated, 4 grams polyunsaturated, 2 grams monounsaturated, and 1 gram trans), 4 milligrams of cholesterol, 222 milligrams of sodium, 477 milligrams of potassium, 4 grams of fiber, 7 grams of sugar, 14262 international units of vitamin a, 7 milligrams of vitamin c.
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