From the MRW Archives: Carrot-Cabbage-Raisin Salad

This was originally posted on August 5, 2009 on my Modern Retro Woman blog.  I love how easy this salad is to make–especially with the assistance of a food processor!

Last weekend, the guys that my husband works with/for on various sculpting projects decided to have a barbecue and I was told to bring vegetables.  I brought corn still in the husk to roast on the grill (soaked them for a couple of hours and then plopped them right on there) and this salad.  Both were a hit!

Enjoy!

____________

Over on Facebook, Ellen wanted to know what she could do with a head of cabbage–none of her “go-to” recipes were thrilling her this morning.

For Ellen, I want to share one of my new favorite salads: Carrot-Raisin Salad from 1963 McCall’s Cookbook.  It is different than traditional carrot salads because it incorporates cabbage.  It is more than a regular cole slaw and it is tastier than a regular carrot salad.

I actually prefer it without the lemon juice and I’ve used lower-fat or canola mayo in it without any loss of taste.  I always have to double or triple the recipe because it really goes in a flash (and this is where my full-size food processor really proves its worth).

Carrot-Raisin Salad

(Makes 4 servings)

1 cup grated raw carrot

1 cup shredded cabbage

1/4 cup seedless raisins

1/2 teaspoon salt

2 tablespoons lemon juice

1 tablespoon sugar

1/4 cup mayonnaise or cooked salad dressing

1.  Lightly toss carrot, cabbage, raisins, salt, lemon juice, and sugar until well combined.  Refrigerate until ready to serve.

2.  Just before serving, toss with mayonnaise.

Isn’t this an easy recipe?!  And it is easy to make it good for you, too.  I also think that non-vegetable lovers will also love the texture and flavor of this salad.

Enjoy!