2 1/2 cups shredded carrots
1/2 cup “Craisins®) or plain golden raisins
1 tablespoon lemon juice
1 TBSP honey (or maple syrup, or even sugar)
1/4 to 1/3 cup of mayonnaise – add this to your desired consistency (Sub Vegenaise if you’re vegan)
Optional: 8 oz can of pineapple tidbits, drained
Optional: 1 tea freshly grated ginger
NOTE: I’ve found that when using the Craisins in this dish, or any recipe, they soften in texture if I put them in some warm water for 5 to 10 minutes. Drain off the water, and use the Craisins in your recipe.
In a bowl, mix together the Craisins® (or your golden raisins), shredded carrots, grated ginger (and pineapple tidbits), then set aside. In a small bowl, whisk together the lemon juice, salt, mayonnaise and honey until smooth. Stir the dressing into the carrot craisin salad. Adjust to taste. If you’d like it sweeter, you can add more honey, or some of the pineapple juice. You can also add/more less mayo depending on how you creamy you like the finished product. Refrigerate until ready to serve.