Creamy Carrot Salad Recipe

This Creamy Carrot Salad Recipe is very versatile and can be used as a side dish to accompany any meal.

The creamy sweet dressing will have your children asking for more.


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Recipe Ingredients:

  • 1 lb (450 g) baby carrots
  • 1 small red onion


Creamy Dressing Ingredients:

  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream
  • 4 tbsp (60 ml) sugar
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tsp (2.5 ml) celery seed
  • 2 tsp (10 ml) lemon Juice





Method:

  • Blanch the carrots in boiling water for 5 minutes and then drain into a colander. Immediately run cold water over the carrots to prevent further cooking. Allow to completely drain and cool a bit.
  • Peel and thinly slice the red onion. For a picture tutorial on How to Slice Red Onion - click here
  • Meanwhile, prepare the creamy dressing. In a medium sized bowl, place all the dressing ingredients and stir well to blend.
  • Once the carrots have cooled a bit, you can either use them as they are or slice them lengthwise to make them thinner.
  • Add the carrots and onion slices to the bowl with the creamy dressing and stir to coat the carrots and onion slices.
  • Taste test and adjust the salt to your preference.


Recipe Yield: This Creamy Carrot Salad serves 4 - 6


Notes:

1. Canned sliced carrot or any left-over cooked carrot can also be used although the result is less crunchiness.

2. The reason for "blanching" the fresh carrot is twofold: A) elderly people and young children have trouble chewing raw carrot & B) the warm carrots absorb some of the creamy dressing which makes the salad more flavourful.

3. This recipe for creamy carrot salad can be doubled or tripled for large gatherings.


Optional Additions:

  • finely diced apple pieces
  • 1/2 cup raisins



Other Carrot Salad Recipes



Go to Carrot Salad Recipes from Creamy Carrot Salad Recipe

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