carrot raisin salad

Home
Blog
carrot raisin salad

Carrot Raisin Salad

This carrot raisin salad tastes great! I like to add crushed pineapple for a summery flavor. Sometimes I add shredded coconut as well.

Ingredients:

4 ½ cups shredded carrots
1 (8 ounce) can crushed pineapple, undrained (optional)
¾ cup raisins
½ cup sugar or to taste
2 tablespoons sugar, or to taste
½ cup mayonnaise
1 ½ tablespoons freshly squeezed lemon juice

Direction

Combine carrots, pineapple with juice, raisins, ½ cup plus 2 tablespoons sugar (or to taste), mayonnaise, and lemon juice in a large bowl; mix well.
Refrigerate for 2 hours before serving for flavors to meld for best results.

Aji Verde Peruvian Style Green Sauce

Ají Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from ají amarillo paste, lime, scallions, and plenty of cilantro.

Baked Skillet Pancake

This baked skillet pancake is an old family recipe, and it is not your ordinary pancake. It tastes almost like the elephant ears you get at the fair. So good!

Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.