Carrot Salad

By srumbel

Recipe by Martha Pesa of A Family Feast
This Carrot Salad is a wonderful side dish to serve at your first springtime cookout of the year, and it is equally fabulous adding it to a Reuben or a pulled pork sandwich.

Ingredients

• 1 pound carrots, peeled and stemmed
• 1 cup crushed pineapple very well drained
• 1/4 cup very thinly sliced red onion pieces
• 1/2 cup currants
• 1/4 cup golden raisins
• 2 chopped fresh flat leaf parsley
• 1/4 cup cashews, chopped
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp poppy seeds
• 1 tbsp granulated sugar
• 1/2 tsp celery salt

Preparation

Step 1

1. Shred carrots on a box grater using large holes. Place shreds into a large bowl.
2. Add pineapple, onion, currants, raisins, parsley and cashews. Stir to combine.
3. In a separate small bowl, combine mayonnaise, lemon juice, poppy seeds, sugar and celery salt.
4. Add mayonnaise mixture to carrot mixture and fold in with a rubber spatula or wooden spoon, mixing well.
5. Allow salad to sit for one hour refrigerated. Stir again before serving.

Makes 4 cups