A few things made this simple carrot raisin salad particularly good. Fresh pineapple. Fresh ginger. And no mayonnaise or other dressing at all. I like a carrot raisin salad with mayo, especially when it’s had some time to sit and let the raisins plump. But it’s good this way. Fresh. Simple. Good for spring.
You wouldn’t buy a pineapple just for the little bit in this recipe, but if you’re chopping one, save a little for a salad like this the next day. Carrot quality varies: see if you can find some sweet, crunchy ones. Each fall we get exceptional Nantes carrots from Nash’s organic farm on the Olympic Peninsula. Now it’s spring and we have organic carrots from big ole’ Earthbound Farm in California, which are actually quite good.
- fresh carrots, grated, about 3-4 cups
- raisins, about ½ cup
- ginger, one small ‘coin’ cut from tuber and finely minced or grated
- fresh pineapple, cut into small bits, about ½ cup
- Mix grated carrots, grated ginger, pineapple bits, and raisins, add salt to taste. Though this salad has no dressing, if there are next-day leftovers the raisins will still be softened from the moisture in the carrots and pineapple. I think it’s is even better that way.