I am always looking for something new to do with carrots. My children love carrots, preferably uncooked, but carrot sticks and ranch dressing get tiresome pretty fast for this old mama. The other night I decided at the last minute to make a carrot salad, and it was very tasty, and different from what we would normally eat with dinner. It's much like an old-fashioned carrot salad, but I don't like all that mayonnaise in an old-fashioned carrot salad. With Craisins instead of raisins, a dash of orange juice, and a mix of yogurt and mayo, I think it was pretty jazzy.
I used the julienne attachment on my Cuisinart to cut the carrots, and this tool would come in handy also, though not quite as fast. But, if you don't have either, shredded carrot would work, I just happen to like the thicker bit of carrot. You could use chopped nuts instead of sunflower seeds, but we have allergies in our house and the sunflower adds a bit of nutty flavor. If you don't have an orange, but you have some good juice, just skip the zest. By the way, don't skip the salt and pepper -- it really needs it.
Jazzy Carrot Salad
serves 6 to 8 small salad servings
3-4 cups of julienne carrots (the lesser quantity if you shred instead of julienne because it compacts more)
2 T. orange juice
1 t. orange zest (optional)
3/4 c. plain yogurt
1/4 c. mayonnaise (I used light)
2 T. honey
2 T. Craisins (or raisins)
2 T. sunflower seeds
salt and freshly ground pepper
In a medium bowl, toss carrots with orange juice. In a small bowl, stir yogurt, mayo and honey together. Pour over carrots and stir. Add Craisins, sunflower seeds and a dash of salt and pepper. Toss and taste. Adjust salt and pepper and honey to taste.