Carrot Salad

Judy L of Patchwork Times has issued a "challenge" to get us to share recipes based on using one item a week. This week's item was carrots. My favorite way to have carrots is to just microwave them in a bit of water until just barely cooked. That is just too plain for this challenge. So my recipe is one that I have not made for many years. It is a Carrot Salad.

This salad is similar to one made in a deli I worked in part time from 1978 to 1984. I never made the salad, but I loved it enough to learn approximately how it was made. This was a very good seller and it improves with age. I was lucky today to have all the ingredients. I didn't make a lot of it, because I am the only one who will eat it. The ingredients seem odd, but I like all of them individually and together. Carrot Salad 3 grated carrots 1/3 cup raisins, cooked mine were golden, but regular raisins were in the original 1/3 cup coconut Dressing 1/2 cup mayonaise 3/4 teaspoon white vinegar 1 1/2 tablespoons of sugar 2 teaspoons western french dressing Just mix all ingredients together and chill for several hours before serving. To cook the raisins I put them in a small pan with water to cover. Bring the water to a boil and turn off the heat. Let set while preparing the carrots. Drain off the water and they are ready to use. I grated my carrots in the food processor after cleaning them.

Then I measured and mixed my dressing.

Place the carrots, coconut (mine was unsweetened, but I have used sweetened) and raisins.

Mix everything together and chill. I hope you enjoy!