Shredded Carrot 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.