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Cyndi Allison - Grill Girl

Shredded Carrot Salad

Carrots for Salad

Some side dish recipes always make me think of summer and outdoor parties. Shredded Carrot Salad is one of those memory dishes. It was rare to have a cook out or a pot luck when I was growing up and not see a big bowl of Shredded Carrot Salad.

Even “back in the day,” I’m sure moms were trying to get us to eat healthy. With loads of not-so-healthy dishes on the bountiful southern tables, carrot salad managed to stand out without screaming “health food.”

Though this recipe does have mayonnaise and a little salt, it’s still good with reduced fat mayonnaise and sans salt. I generally go for the full fat flavor, but I can live with the modifications.

Old Fashioned Shredded Carrot Salad

• 1 1/2 cups grated carrots
• 1 cup raisins
• 1/2 cup finely sliced celery
• 1/2 cup chopped nuts (pecans are especially good and plentiful in the south)
• 1/3 cup mayonnaise
• 1/4 tsp. salt

Combine the carrots, raisins, celery and nuts and toss.

In a small bowl, mix the mayonnaise and salt.

Pour the mayo mixture in with the carrot mix and toss well.

Chill for a few hours or overnight.


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