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Carrot Salad Introduction

Carrot salad is a salad made with carrots. Recipes vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.

Carrot Salad in Different Country

Carrot raisin salad is a traditional dish in the Southern United States (List of foods of the Southern United States). Grated salad is mixed with raisins, mayonnaise, granulated sugar, salt and black pepper. [1]

The Koryo-saram, ethnic Koreans in the post-Soviet Union states, popularized spicy pickled carrot salad, known throughout the Soviet Union as Korean-style carrots.[2][3] It is said to have been unknown in South Korea until recently, but has gained an international following and is served in many cafeterias throughout the CIS where it is also sold in supermarkets, and featured regularly as a side dish on dinner tables and at holiday feasts set by many ethnicities of the former Soviet Union.

In India, carrot salads are often made with grated carrots are cooked with mustard seeds and green chillies in hot oil.

In Bulgarian cuisine a salad with carrots and cabbage is traditional.

In Brazilian cuisine, churrasco service often includes potato salad and carrot salad made with mayonnaise, raw onion, green peas, sweetcorn or sometimes chayote squashes.

Houria is cooked carrot salad in Tunisian cuisine.

In Russia, doner kebab often includes carrot salad as an accompaniment to the meat.

Surówka z Marchewki is a Polish cuisine carrot salad made with carrots, Granny Smith apple, lemon juice, sunflower oil or vegetable oil, salt, and sugar.

Carrot salad is eaten in Israel with parsley and lemon juice.

Macedonia is a dish that was represented in the 1940s and 1950s in north Africa and Québec (Québec City especially) with cans “de la macédoine” of diced carrots and peas.

Classic Carrot Raisin Salad


Carrot raisin salad is one of those dishes I always remember eating and it was one of those foods that I remember my Mom making on a regular rotation when I was a kid. There are a few of those recipes that I have shared on here already: Mom’s Taco Salad, Peanut Butter Rice Krispies Treats, and Orange Fluff.

Carrot Raisin Salad

I still love to make and eat this. I was so disappointed when Chick-fil-A decided to take it off their menu. It is a side item you don’t see hardly ever when eating out and I always enjoyed this little treat there. I suppose it just gives me an excuse to make a big batch at home. I love when I make it for friends. Everyone gets just a bit excited when they see this in a bowl. It’s one of those dishes that we don’t often make for ourselves but it shows up on the potluck table! So it’s definitely a treat!



1 pound carrots
½ cup raisins
1 cup warm water, apple juice or leftover pineapple juice
1 small can of pineapple tidbits (drained)
½ cup mayonnaise
1 tbsp. granulated sugar


Put raisins in a cup of very warm water (or warmed up apple juice/ leftover pineapple juice) so they plump back up. Once they plump back up, discard the liquid.

Drain pineapple of excess juices.


Peel carrots and then grate them. If making a double batch of this salad, it may be faster to use the grater on your food processor.


In a bowl, toss grated carrots with drained raisins and pineapples.


Then add in mayonnaise and sugar.


Give it all a good stir.


Cover and put in the fridge to chill thoroughly. Give it another good stir before serving. then we get the final carrot salad.




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