Carrot Salad

As #foodiefriday is almost over, here’s a simple side dish that’s a go-to in our kitchen: carrot salad. You can use currants or golden raisins if you prefer, and regular mayo will work in a pinch, but I prefer the depth of flavor that comes from Kewpie (Japanese) mayo.

1/3 c. raisins

2 Tbsp. lime juice

¼ c. sour cream

¼ c. Japanese mayonnaise

3 Tbsp. sugar

1/2 tsp. salt

1 lb. carrots, shredded

1/3 c. pineapple, diced

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain. Set aside.

Meanwhile, in a small bowl, combine the line juice, sour cream, Japanese mayonnaise, sugar and salt. Whisk to combine. Set aside.

Place the carrots in a large bowl. Add the pineapple and raisins. Pour the lime juice dressing over the carrot mixture and stir until evenly coated.