Grandma's Old-Fashioned Carrot Salad Recipe {with Raisins} - Key To My Lime (2024)

FAQs

How do you make grandma's carrot raisin salad? ›

Mix shredded carrots and raisins together in a large serving bowl. Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth. Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

Combine the carrots, raisins, apple and mayonnaise: Gently combine all ingredients in a medium bowl. Chill, then serve: Cover and refrigerate until ready to serve.

How do you keep shredded carrots from turning brown? To keep carrots from turning brown or dehydrating, place them in an airtight container. This will slow the degradation process. Vinegar or lemon juice also helps preserve them.

The original raw carrot salad was developed by Dr. Ray Peat to help support hormonal balance. According to Dr. Peats research, raw carrots contain a unique fiber that binds to endotoxins and excess estrogen to safely eliminate them from the body.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

French Mirepoix

The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size.

Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.

We found that it took about 2.75 medium carrots to obtain 1 cup of grated carrots. When sliced or chopped, only 2 carrots were needed to reach the 1 cup mark.

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color. Ipso facto, green carrots!

STORAGE: Use the freshly grated carrots immediately in the recipe. If you don't intend to use it immediately, place the carrots in ziplock bags or an airtight container and store them in the refrigerator or freezer. While carrots will last 5-7 days in the fridge, they can last up to several months in the freezer.

Who should not eat raw carrots? ›

Risks of Carrots

Too much beta carotene also may cause problems for people who can't change it to vitamin A, such as people who have hypothyroidism. For some people, eating carrots can make their mouths itch. That's called oral allergy syndrome or pollen food allergy syndrome (PFAS).

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants ( 1 ). They also have a number of health benefits. They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.

Try kale, spinach, arugula, mesclun, or cabbage. Adding cheese, fish, chicken, or grains give extra flavor and provide a more wholesome feeling meal. Add crunch for good texture variety. Try adding nuts, seeds, croutons, crushed chips, or crunchy fruits and veggies.

To Rough-Cut or Dice

Large carrots should be split in half or quartered lengthwise first, then crosscut into large chunks. For smaller dice, cut the carrot lengthwise into roughly 1/4-inch sticks, then crosscut those sticks into 1/4-inch dice.