Barefoot carrot salad

  • Serves3
  • DifficultyEasy
50g golden sultanas
500g carrots
2 tbsp freshly squeezed lemon juice
60ml sour cream
60ml mayonnaise
3 tbsp sugar
1/2 tsp salt
45g fresh pineapple
1) Place the sultanas in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

2) Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

3) For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and sultanas. Toss together and serve.

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