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).
(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.