Raw carrot salad

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 4

This simple carrot salad captivates with its amazing flavor and superb presentation. Using a regular vegetable peeler, the carrots are sliced into thin, wide ribbons, creating a luxurious, restaurant-style appearance. Raisins and canned pineapple chunks make a wonderful addition to the salad. The salad will be even juicier, and the fruity sweetness of the ingredients is beautifully balanced by a mayonnaise-based dressing with curry powder and garlic. Fennel or cumin seeds can be added if desired. Serve this carrot salad as an appetizer or as a side dish with meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of medium carrots, about 12-15 pcs.
0.5 cup mayonnaise
A pinch of coarse salt
1/3 cup sugar
0.5 cups canned pineapple chunks, drain thoroughly
0.5 cups raisins
2 tsp curry powder
1 teaspoon crushed garlic
A pinch of celery and/or caraway seeds, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, Pineapple, celery seeds, caraway, curry, raisin

Cooking the dish according to the recipe:

Wash the carrots and peel them if necessary. Use a vegetable peeler to cut them into wide strips.
In a large bowl, combine mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery and/or caraway seeds, if using. Add the carrots and toss. Serve immediately or refrigerate for 1 hour to serve cold.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Summer dishes / Spring dishes / Dinner / Appetizers / Vegetable appetizers / Carrot dishes / Carrot salads / American cuisine / Alton Brown